Tomato and Basil Halibut

This was adapted from Marcus Wareing Restaurants, further adapted by my asterisks, and makes a very pretty presentation.
(serves 2)

4 Campari* tomatoes, quartered
1/4 cup plus 2 T. EVOO, divided
Kosher salt
Freshly ground pepper
2 sprigs lemon* thyme, leaves picked
3 cups basil, loosely packed
1/4 cup plain Greek yogurt
1/2* t. honey
2 T. veg. oil
2 T. Kerrygold* butter
2 (6 oz.) halibut fillets
Lemon crowns* sprinkled with dried dill* for garnish

To prepare the tomatoes, preheat the oven to 215. Place the tomatoes, skin-side down on a baking sheet and drizzle with 2 T. olive oil. Sprinkle with 1/2 t. salt, 1/2 t. pepper and thyme leaves, and bake for 2-3 hours until the tomato juices have mostly evaporated. Set aside. To make the sauce, combine basil leaves, 1/4 cup olive oil, and 1 t. salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve. Heat veg. oil and butter in a nonstick pan over med.-high heat. Season halibut on both sides with S&P. When the oil is hot, cook fillets for 4-5 mins. on each side, until golden brown and cooked through. Remove from heat and let rest for 2 mins. Serve the halibut with the reserved tomatoes, a drizzle of olive oil and a dollop of the yogurt-basil sauce. Set a lemon crown on each plate to garnish.

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MM