Preheat the oven to 375°F.

Combine the flour, salt and a few grinds of black pepper in a shallow dish. Dredge the halibut fillets in the flour and set aside.

Melt the butter in an oven-proof, nonstick skillet over medium heat. Add the garlic and shallot and cook until light golden in color (do not brown). Add the tomatoes and simmer for 7 to 8 minutes, stirring often. Season to taste with salt and pepper and transfer to a deep bowl. Using a hand-held blender, purée until smooth and set aside (you can also use a regular blender or food processor).

Wipe out the pan, raise the heat to medium-high and add the olive oil. Add the halibut in a single layer and cook until very lightly browned, 2 minutes per side. Place the pan in the oven to finish the cooking, about 5 minutes for 1-inch thick fillets.

To serve, spread some of the sauce on each plate, top with creamy polenta, a piece of fish and a little more sauce. Garnish with parsley if desired.