Sunday 27 May 2018

Mediterranean Roasted Halibut

An exquisite one-pan roast in lemony sauce, adapted from The Mediterranean Dish, this recipe is a simple way to make halibut moist and flavorful, with a bright array of veggies. The original calls for dill, ground coriander and green beans. I substituted asparagus, along with parsley and basil, which were ready in our garden.

It’s easy and quick: just toss the veggies and fish in the same delicious sauce and roast them all together. Serve with a side of rice. (I love this jade pearl rice from Lotus Foods. It’s aromatic, tasty, and beautiful—and more nutritious than the regular stuff.)

Ingredients

For the sauce:

Zest and juice of two lemons
1 cup olive oil
1 and 1/2 tbsp minced garlic
Small handful of parsley and basil, finely chopped
1 tsp dried oregano
Generous grind of sea salt and black pepper

For the fish and veggies:

1 bunch asparagus
About a pound of cherry tomatoes
1 large yellow onion, sliced into half moons
1.5 pound halibut fillet, sliced into 1.5-inch strips

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a large mixing bowl, whisk the sauce ingredients together. Add the asparagus, tomatoes, and onions and toss to coat.
  3. Transfer the veggies to a large baking sheet or roasting pan, leaving room for the fish. Try to spread the veggies out in a single layer—especially the asparagus.
  4. Add the fish to the remaining sauce and toss to coat. Transfer the fish to the roasting pan and pour any additional sauce over the fish.
  5. Sprinkle the fish and veggies with a little more sea salt.
  6. Roast at 450 for 15 minutes. Then move the pan to the top rack and broil for 3-5 minutes more, watching carefully. The tomatoes should pop under the broiler and release their juices. (Three minutes was perfect for the fish in these photos.)
  7. Serve immediately!

Emmylou with our lettuce/herb planter

You might also like:

Share on FacebookPin on PinterestTweet about this on Twitter