Halibut with Spicy Sausage, Tomatoes, and Rosemary

Ingredients for Halibut with Spicy Sausage, Tomatoes, and Rosemary

• 16 cherry and/or Sun Gold tomatoes, divided

• 6 garlic cloves, smashed, divided

• 2 sprigs rosemary, divided

• 230g nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided

• 1.4kg skinless halibut fillet, cut into 8 pieces, divided

• Kosher salt, freshly ground pepper

• 60ml dry white wine, divided

• 60ml olive oil, divided

How to make Halibut with Spicy Sausage, Tomatoes, and Rosemary

Prepare a grill for medium heat. (Or preheat an oven to 191°C.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the centre. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the centre; crimp tightly, pressing out air, to close.

Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.

Packets can be assembled 1 day ahead. Chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.