Roasted Halibut with Tomatoes, Saffron, and Cilantro

Ingredients

• 1 tablespoon cilantro leaves fresh chopped for garnish
• 2 tablespoons basil fresh chopped
• 2 cups grape tomatoes red halved
• 2  spring onion chopped (white part only)
• 64 ounce pacific halibut filets (each )
• 0.5 cup olive oil 
• 3 pounds plum tomatoes cut into 1-inch pieces ( 8 cups)
• 0.3 teaspoon saffron threads 
• 1 cup tomatoes yellow halved
• 3 tablespoons balsamic vinegar white

Equipment

• bowl
• oven
• whisk
• glass baking pan

Directions

1. Preheat oven to 450°F.
2. Place all tomatoes in 13x9x2-inch glass baking dish.
3. Sprinkle with salt and pepper; toss to combine.
4. Sprinkle fish with salt and pepper; place atop tomatoes.
5. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper.
6. Pour dressing evenly over fish.
7. Let stand 10 minutes.
8. Bake until fish is opaque in center, about 10 minutes. Cool slightly.
9. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally.
10. Garnish with cilantro sprigs.
11. Serve warm.