Halibut with Balsamic Roasted Leeks and Tomatoes

4 each leeks
rinsed and trimmed cut into 2 inch sections white portion and 2 inches of green portion
1 pint grape tomatoes
4 tbsp grape seed oil
1 tbsp balsamic vinegar
1 tsp fresh rosemary
1 tsp fresh thyme
sea salt
to taste
4 tbsp butter
4 each halibut filets
6 ounce portions
fresh ground pepper
to taste
1/2 cup dry white wine
1 each fresh lemon juice
juice of one lemon
3/4 cup low sodium chicken stock
Preheat oven to 400 degrees.
Using a medium bowl, toss leeks and tomatoes with 2 tablespoons of grape seed oil, vinegar, rosemary, thyme and salt. place in roasting pan and roast in oven uncovered for approximately 20 minutes. Stirring after ten minuets to avoid burning. remove from oven when leeks are soft to touch and tomatoes have slightly shrunk.
In a large nonstick sauté pan, over medium-high heat, add 2 tablespoons butter and allow the butter to melt. Drizzle the halibut with remaining oil, and season with salt and pepper, to taste.
Put the halibut in the buttered pan, skin side down, and reduce the heat to medium. Allow the fish to cook for 5 minutes, carefully flip and repeat the cooking process on the second side. After the second side has cooked, remove the halibut to a plate and keep warm.
Return the pan to high heat. Stir in the wine with a wooden spoon, to deglaze the pan. Add the lemon juice and chicken stock. This pan sauce should reduce by half, or until thickened. Once the sauce has reduced, remove the pan from the heat and stir in the remaining butter.
Arrange the halibut on serving plates, drizzle with the sauce and serve with the roasted leeks and tomatoes alongside.