Recipe Box: Slow Roasted Halibut with Cherry Tomatoes and Shallots

Here at Team LC we love a good dinner party. In fact, we’ve devoted entire blogs posts to the topic of planning one, touching on every element from music to seating arrangements. But while those kinds of details won’t go unnoticed, none of them matter quite as much as one other very important element: the food! Even if everything else is perfect, the menu can make or break your dinner party. So, to give us some recipe inspiration for our next gathering, we turned to the expert when it comes to dinner party dishes: Barrett Prendergast of the blog and boutique catering company Valleybrink Road. Using dishware from The Little Market and gorgeous florals from Bloom Babes, Barrett recently whipped up a spread that left us all speechless. The main course was Barrett’s Slow Roasted Halibut, and the meal was rounded out with a delectable cauliflower side dish and a beet and avocado salad. Check out the recipes below, and be sure to pin them on Pinterest for the next time you’re cooking for friends…

Slow Roasted Halibut with Cherry Tomatoes and Shallots

Serves 4-6

Slow Roasted Halibut with Cherry Tomatoes and Shallots

Ingredients:

  • 3 5-ounce pieces of halibut, rinsed with water, dried, and seasoned on both sides with salt and pepper
  • 2 pints of cherry tomatoes, stems removed and halved
  • 2 cloves garlic, thinly sliced
  • 2 shallots, skin removed and thinly sliced
  • 1 Tbsp chives
  • 1 handful of small basil leaves
  • extra virgin olive oil
  • white balsamic vinegar
  • sea salt
  • black pepper

Fresh tomatoes for the perfect slow roasted halibut recipe.

Halibut with tomatoes and shallots.

Instructions:

  1. Preheat oven to 300 degrees.
  2. On the stovetop, heat a cast iron skillet with 2 tablespoons olive oil on medium heat. Add the cut tomatoes, shallots, and garlic. Season with salt and pepper. Stir and cook until the tomatoes start to soften and juice is released, about 5 minutes. Add a splash of white balsamic vinegar. Taste. Add more salt and pepper if necessary.
  3. Remove skillet from the heat. Gently place the pieces of halibut on top of the tomato mixture and put into the oven. Cook uncovered for 15-20 minutes.
  4. Remove from the oven and let fish rest for a couple of minutes. Toss some fresh basil leaves into the pan and top with chives. Serve immediately.

Barrett Prendergast of the blog and boutique catering company Valleybrink Road is sharing some amazing recipes on LaurenConrad.com today!

Oven Roasted Cauliflower with Rosemary Thyme Vinaigrette

Serves 4-6

Oven Roasted Cauliflower with Rosemary Thyme Vinaigrette

Ingredients:

  • 2 heads of cauliflower, florets removed
  • 2 tablespoons Italian parsley, leaves only
  • extra virgin olive oil
  • sea salt
  • black pepper

Easy and delicious roasted cauliflower.

For Rosemary Thyme Vinaigrette:

  • 1/4 cup olive oil
  • 2 Tbsp Champagne vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp minced garlic
  • 3 sprigs fresh thyme leaves, minced
  • 1 sprig fresh rosemary, leaves minced
  • sea salt
  • black pepper

Two simple and delicious recipes for your next dinner party.

Instructions:

  1. Preheat oven to 425.
  2. To make the dressing, add ¼ cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper into a mason jar (or container of choice). Shake to emulsify, and set aside.
  3. Toss cauliflower florets in a large bowl with some olive oil to coat, salt, and pepper. Spread out evenly on a baking sheet and cook until they start to crisp up and brown, about 30 minutes. Remove from the oven and pour into a large mixing bowl. Add the parsley leaves and drizzle with the rosemary thyme vinaigrette to coat. Taste. Season with salt and pepper if necessary. Eat warm or at room temperature.

Beet and Avocado Salad with Feta, Red Onion, and Arugula

Serves 4 – 6

Beet and Avocado Salad with Feta, Red Onion, and Arugula

Ingredients:

  • 6 small beets, washed and stems removed
  • 1 large avocado, skin removed, sliced into thin wedges
  • ½ cup feta, crumbled
  • 2 handfuls of arugula
  • ¼ small red onion, thinly sliced on a mandolin and soaked in a bowl of water

For Champagne Vinaigrette:

  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp Champagne vinegar
  • 2 tsp honey
  • ½ lemon, juiced
  • sea salt
  • black pepper

Beet and Avocado Salad with Champagne Vinaigrette.

Instructions:

  1. Preheat oven to 350 degrees.
  2. Place 3 beets on a large piece of foil and pull up the sides slightly, creating a kind of pouch shape. Drizzle the beets with olive oil and a little salt and pepper. Close the top of the pouch tightly all around so that the beets will steam. Repeat process with the other beets. Place pouches in the oven and cook for 60 minutes or until the beets are tender. Once cool enough to touch, gently remove the skin from the beets and cut into wedges. Set aside.
  3. To make the vinaigrette, place olive oil, vinegar, honey, and lemon juice in a jar. Season with salt and pepper. Shake and set aside.
  4. For assembling, grab your serving bowl. Lay out a few beet wedges, then avocado slices, some crumbled feta, a few onions, and a sprinkle of arugula. Drizzle with a little vinaigrette, a sprinkle of sea salt and black pepper. Repeat until all ingredients have been used up. Serve immediately.

A delicious dinner party with The Little Market and Valleybrink Road.

How delicious do all of those look?

And the dishware and florals aren’t too shabby either!

XO Team LC

Photos: Jacob Taylor
Pinterest