Pan-fried halibut with pumpkin seeds, capers, cherry tomatoes and basil

Ingredients:

• 4 halibut fillets, weighing 180 g each.
• 2 tablespoons peeled pumpkin seeds
• 2 teaspoons of salt
• 0.5 tsp ground black pepper
• 2 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine
• 2 tbsp (30 g) butter
• 1.5 tbsp capers, washed
• 0.5 cups cherry tomatoes, halved (or quartered if large)
• 1/4 cup torn fresh basil + a handful of small leaves for serving

Preparation:

1. In a small, dry skillet over medium-low heat, lightly toast the pumpkin seeds, preventing them from browning. As soon as the seeds begin to smell fragrant, remove the skillet from the heat and transfer them to a large plate.
2. Preheat oven to 200°C.
3. Sprinkle the fish on both sides with 1 teaspoon of salt and pepper. In a large ovenproof skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Place the fillets skin-side up in the hot oil and cook until the fish begins to change color, 2 to 3 minutes.
4. Turn the fillet over and add the lemon juice, wine, and butter to the pan. Once the butter has melted and begins to foam, add the capers and tomatoes and sauté until the tomatoes release some juice, about 1 minute.
5. Place the pan in the oven and bake until the fish is cooked through, 7-10 minutes.
6. Pour the pan juices over the fish and divide among plates. Add the torn basil, pumpkin seeds, and the remaining 1 teaspoon of salt to the pan and stir until the basil wilts slightly. Spoon the mixture over the fish, sprinkle with basil leaves, and serve.