4 pieces skinless halibut fillet, each fillet about 6-ounces/170 grams), coarse salt and freshly cracked black pepper, 1 Tbsp fresh thyme, grated zest of 1 lime, 2 tbsp olive oil (30 ml), lime wedges, 1 bunch watercress. 1 ½ cup grape tomatoes, cut in half (375 ml), 12 red pearl onions, blanched and peeled splash of olive oil, grated zest and juice of 1 lime, for salsa.
Preheat oven to 375 degrees F. For the roasted tomato salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes. Meanwhile season fish with salt and pepper, zest from 1 lime and chopped thyme. Add 2 tbsp. olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side. Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
Serve fish and roasted salsa with fresh watercress. Drizzle each plate with some of the pan juices.