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Roasted halibut with pea and mint salad

Servings:
4 servings
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Ingredients

Fish
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup extra-virgin olive oil
  • 2 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoon (6-ounce) center-cut halibut filets, skinned
Salad
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup extra-virgin olive oil
  • 2 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoon (6-ounce) center-cut halibut filets, skinned
  • 3 tablespoon extra-virgin olive oil, plus 2 tablespoons
  • 1 tablespoon large or 2 small shallots, thinly sliced
  • 1 tablespoon large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
  • 1 1/2 cup frozen petite peas, thawed
  • 1 cup packed cup chopped fresh mint leaves
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 1 tablespoon chopped fresh thyme leaves

Preparation

Baking Directions:

For the fish: Place an oven rack in the center of the oven.

Preheat the oven to 400 degrees F.

Spray a small baking sheet or glass baking dish with vegetable oil cooking spray.

Set aside.

In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper until smooth.

Pour the mixture into a sealable plastic bag or a glass baking dish.

Add the halibut and coat with the lemon mixture.

Refrigerate for 35 minutes.

Remove the halibut from the marinade and arrange on the prepared baking sheet.

Roast for 15 to 18 minutes until the fish flakes easily with a fork.

For the salad: Heat the oil in a medium skillet over medium-high heat.

Add the shallots and red bell pepper.

Season with salt and pepper.

Cook for about 6 minutes, stirring frequently, until the shallots are soft and translucent.

Turn off the heat.

Add the peas, 1 cup chopped mint, lemon zest, and thyme.

Drizzle with the remaining olive oil and toss to coat.

Season with salt and pepper, to taste.

Spoon the salad onto 4 plates and top with the halibut.

Garnish with mint sprigs and serve.

Prep Time: 10 minutesCook Time: 23 to 26 minutes

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