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Cooking en cocotte is a variation on braising: It uses a covered pot, a low oven temperature, no added liquid, and an extended cooking time to yield tender results. The cover seals in moisture so the protein cooks in its own juices.

For this recipe, we create a bold sauce with olive oil, garlic, thyme, capers, red pepper flakes and cherry tomatoes that serves as a bright, briny counterpoint to succulent halibut.

Cooking sliced garlic in olive oil draws out its flavor, and once the garlic is golden brown, we stir in the cherry tomatoes and place the halibut on top. As the fish cooks, the tomatoes begin to break down, releasing their juices and helping to build the sauce, which we then spoon over the fish.

Finishing with a splash of extra-virgin olive oil rounds out the flavors and gives the dish a lush feel. You can substitute mahi-mahi, red snapper, striped bass, or swordfish for the halibut.

Halibut en Cocotte with Roasted Garlic and Cherry Tomatoes

Serves: 4

Total time: 1¼ hours

Ingredients:

• ¼ cup extra-virgin olive oil, divided
• 2 garlic cloves, sliced thin
• ⅛ teaspoon red pepper flakes
• Pinch plus ½ teaspoon table salt, divided
• 12 ounces cherry tomatoes, quartered
• 1 tablespoon capers, rinsed
• 1 teaspoon minced fresh thyme
• 4 (6- to 8-ounce) skinless halibut fillets, 1 inch thick
• ¼ teaspoon pepper

Directions:

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Cook 2 tablespoons oil, garlic, pepper flakes and pinch salt in Dutch oven over medium-low heat until garlic is light golden, 2 to 4 minutes. Off heat, stir in tomatoes, capers and thyme.
2. Pat halibut dry with paper towels, sprinkle with remaining ½ teaspoon salt and pepper, and lay on top of tomatoes in pot.
3. Place large piece of aluminum foil over pot and cover tightly with lid; transfer pot to oven. Cook until fish flakes apart when gently prodded with paring knife and registers 130 degrees, 35 to 40 minutes.
4. Transfer halibut to platter and let rest for 10 minutes. Meanwhile, bring tomato mixture to simmer over medium-high heat until slightly thickened, about 2 minutes.
5. Off heat, stir in remaining 2 tablespoons oil and season with salt and pepper to taste. Spoon sauce over halibut and serve.

This recipe was excerpted from Modern Bistro: Home Cooking Inspired by French Classics, published in 2022 by America’s Test Kitchen. To purchase the book, visit Amazon.com or shop.americastestkitchen.com/modern-bistro.html.