Step 1

Lay the halibut cheeks out in a single layer and pat dry with a dry paper towel. Season them with salt and pepper to taste.

Step 2

In a large sauté pan, heat 2 tablespoons olive oil on medium heat.

Step 3

Add a few halibut cheeks at a time (working in batches to not overcrowd the pan) to the heated oil and cook until they are browned on one side, then flip and continue to cook on the second side until browned. This will take between 3 – 4 minutes per side.

Step 4

While the halibut cheeks cook, heat 1 tablespoon olive oil on medium heat in a small saucepan. Add the finely diced shallots and sliced garlic to the pan. Cook for 2 minutes or until the shallots and garlic begin to soften.

Step 5

Next, add the herbs de Provence to the shallot mixture and cook for about 1 minute stirring. Add the lemon juice and wine to the shallot mixture and cook until the sauce reduces to about half.

Step 6

Once reduced, add the sliced cherry tomatoes and cook just until they soften.

Step 7

Season with salt and pepper to taste.

Step 8

Remove the sauce from the heat and serve with the halibut cheeks.

Step 9

Garnish with fresh lemon zest.