Halibut Fillet with Cherry Tomatoes and Olives

Ingredients

• 400 g new potatoes
• Salt
• 400 g cherry tomatoes
• 640 g halibut fillet (4 fillets)
• Pepper
• 1 tbsp Olive Oil
• 100 ml dry white wine
• 100 g black olives (pitted)
• 2 stems basil

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 25 minutes. Drain and let cool.

2. 2.

   Meanwhile, wash the tomatoes. Rinse the fish under cold water and pat dry. Season with salt and pepper.

3. 3.

   In the meantime, grease a baking dish with 1 tsp oil.

4. 4.

   Halve the potatoes lengthwise, slice into rounds, and spread them in the baking dish. Sprinkle with salt and pepper, then pour over the wine. Place the fish on top and scatter tomatoes and olives. Drizzle with the remaining oil and season again with salt and pepper.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes.

6. 6.

   Meanwhile, wash the basil, shake off excess water, and pluck the leaves. Garnish the finished dish with them.