Halibut on Roasted Tomato and Garlic Coulis

This recipe works with most fish and is also good with chicken or pork. The sauce can be made the day before, and the dish is easy to put together. Serve with couscous or orzo pasta.
Makes 4 servings

2 tablespoons extra-virgin olive oil
1 1/2 pounds plum tomatoes (about 6), cut into 1/4-inch-thick slices
8 large garlic cloves, unpeeled
1 tablespoon balsamic vinegar, or to taste

salt and pepper to taste
4 each 1-inch-thick halibut or other firm-fleshed fish fillets such as scrod (each about 6 ounces)

fresh or dried thyme or tarragon

Line a shallow baking pan with foil (for easy cleanup) and cover with 1 tablespoon oil. Arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper.

Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are just lightly browned and garlic is tender when pierced with a knife. 

Peel garlic and in a blender, purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick and season with salt and pepper to taste. (Coulis may be made 1 day ahead and chilled, covered.)

Prepare your fish by sprinkling with salt and pepper, and fresh or dried thyme or tarragon and bake, broil, or grill until cooked through.

To serve: In a saucepan heat coulis over low heat, thinning with more water if coulis is too thick, and season with salt and pepper. Keep coulis warm. Pour a pool on each of four warm plates and top with your cooked halibut. Serve.