Baked Halibut with Vegetables

Makes 4 servings

This delicious recipe requires so little time, you could whip it up every night of the week! The secret to its incredible flavor lies in the homemade sauce. Simmering with lemons, olive oil and an array of herbs and spices, this sauce is the perfect complement to the baked halibut and vegetables. Serve the fish with any grain or pasta of your choosing—just make sure to drizzle a little of that wonderful sauce on top!

INGREDIENTS

For the Sauce:
Juice of 2 lemons
1 cup extra-virgin olive oil
2 tbsp. freshly minced garlic
4 sprigs rosemary
1 tsp. salt
1½ tsp. ground black pepper
1 tsp. dried oregano
¾ tsp. ground coriander

For the Fish:

1 lb. green beans
1 lb. cherry tomatoes
1 large yellow onion, sliced
2¼ lb. halibut fillet, cut into ½-inch pieces
Salt, to taste
Pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. To make the sauce, combine all the ingredients in a medium bowl.
3. Add the green beans, tomatoes and onions to the bowl with the sauce and stir to coat. Using a spatula, transfer the vegetables to a baking sheet and spread in a single layer. Leave the excess sauce in the bowl.
4. Next, add the halibut to the bowl and stir to coat with the sauce. Place the fish on the baking sheet next to the vegetables and pour the rest of the sauce over the top. Sprinkle the halibut and vegetables with salt and pepper, to taste.
5. Bake for 15 minutes, then place the baking sheet on the upper rack of the oven and bake for another 3 minutes, watching carefully. The cherry tomatoes should begin popping under the broiler!
6. Serve the halibut and vegetables over the grain or pasta, with the sauce poured over the top.

NUTRITION • PER ONE SERVING

Calories 1040
Total Fat 90g (115%)
Saturated Fat 13.78g (69%)
Trans Fat 0.026g
Total Carbohydrate 20g (7%)
Dietary Fiber 6g (21%)
Total Sugars 9g
Includes 0g Added Sugars (0%)
Cholesterol 115mg (38%)
Sodium 1380mg (60%)
Protein 41g (82%)
Vitamin D 45mcg (220%)
Calcium 91mg (8%)
Iron 3.89mg (20%)
Potassium 1313mg(30%)
Phosphorus (40%)