Baked halibut in wine with herbs

Ingredients:

Halibut

• 4 sprigs of thyme
• 8 sprigs of parsley
• 2 bay leaves, preferably fresh
• 8 cloves garlic, crushed
• 2 (450 g) halibut steaks, 3 cm thick, tail part
• 3/4 cup dry vermouth
• 4 tbsp. l. olive oil
• 2 tsp freshly squeezed lemon juice
• 12 red and yellow cherry tomatoes, for serving

Tapenade

• 0.5 cup pitted Kalamata olives, chopped
• 1 tbsp. l. olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely grated lemon zest

Preparation:

1. Preheat the oven to 230°C. In a medium baking dish, make a bed of thyme, parsley, and bay leaf, then sprinkle with garlic. Set aside 4 parsley sprigs for serving. Season the fish on both sides with salt and black pepper and place on top of the herbs.
2. Add vermouth and drizzle the fish with 2 tablespoons of olive oil, cover with foil, and bake until the fish is firm, 20-22 minutes.
3. Carefully pour the juices from the pan into a small saucepan and set the fish aside. Set aside the garlic and 4 sprigs of thyme for serving. Bring the sauce to a boil over high heat and simmer for 5 minutes, until the liquid has reduced by half. Whisk in the remaining 2 tablespoons of olive oil and lemon juice. Season with salt and pepper to taste. Set aside.
4. Remove bones from the fish; run the handle of a spoon along each side of the center bone, then remove it.
5. Cut the fish steaks in half crosswise and divide them among 4 serving bowls. Pour the sauce over the fish and serve with a dollop of tapenade, if using, and garnish with thyme sprigs, garlic, and tomatoes.
   
   To make tapenade, combine olives, oil, thyme, and lemon zest. Season with pepper and set aside.