ROASTED HALIBUT AND TOMATOES WITH SAFFRON PESTO

I have been doing variations on this for years and have settled on this grouping of ingredients. The original idea came from a cooking magazine, but it has evolved a good deal over the years. The saffron brings a nice heat to the dish, and makes it a good match for both white and red wines. I also like it because it is very easy to do for a dinner party.

3 pounds plum tomatoes cut into 1-inch pieces (about 8 cups)
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tbs balsamic vinegar
2 green onions, chopped (white part only)
1 tbs chopped fresh cilantro plus cilantro sprigs for garnish
2 tbs chopped fresh basil
1/4 tsp saffron threads

Preheat oven to 450°F.
Place all tomatoes in 13x9x2-inch glass baking dish.
Sprinkle with salt and pepper; toss to combine.
Sprinkle fish with salt and pepper; place atop tomatoes.
Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend.
Season dressing to taste with salt and pepper.
Pour dressing evenly over fish. Let stand 10 minutes.

Bake until fish is opaque in center, about 10 minutes.
Remove from oven and cool slightly.
Place 1 fillet on each of 8 plates.
Season tomato mixture to taste with salt and pepper.
Top fish with tomato mixture, dividing equally.
Garnish with cilantro sprigs.