Pan-Roasted Fish with Burst Tomato Sauce and Gnocchi with Tarragon-Chive Butter

{"handle":"pan-roasted-fish-with-burst-tomato-sauce-and-gnocchi-with-tarragon-chive-butter","title":"Pan-Roasted Fish with Burst Tomato Sauce and Gnocchi with Tarragon-Chive Butter","seoTitle":"Pan-Roasted Fish with Burst Tomato Sauce and Gnocchi with Tarragon-Chive Butter","image":"https://images.ctfassets.net/vmuke7sdou62/7LXLCkiRAMNacxzKDUjvKW/63c2771ef7ecc2c5041ebe4048823aab/MTI1NjQ3ODMyNjUxNjcyMTk1.jpg","ingredients":"

• 1 pint grape tomatoes
• 3 cloves garlic, chopped
• 1 shallot, chopped
• 5 tablespoons extra virgin olive oil (EVOO), divided
• Salt and pepper
• 4 fillets halibut or sea bass (6 ounces each)
• 2 packages fresh gnocchi
• 4 tablespoons butter
• 6 sprigs fresh tarragon, leaves stripped and chopped
• 3 tablespoons snipped chives

","preparation":"

Pre-heat the oven to 425°F.

Place a large pot of water on the stove to come up to a boil.

Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tablespoons EVOO, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.

About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons EVOO in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.

Add salt to boiling water and drop in gnocchi. Cook for 2-3 minutes until they rise like fluffy pillows.

Melt the butter in a skillet over low heat and add herbs. Toss cooked, drained gnocchi with herb butter, salt and pepper.

Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce and serve with gnocchi alongside.

","tags":"30 Minute Meals,boil,dinner,fish and seafood,pasta,roast,sauté,vegetables","publishDate":"2007-11-30T08:00:00Z","status":"Pending","author":"rachael-ray"}