Roasted Halibut with Pea and Mint Salad

Roasted Halibut with Pea and Mint Salad
Roasted Halibut with Pea and Mint Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Fish:

  • Vegetable oil cooking spray

  • 1/4

    cup fresh lemon juice (1 large lemon)

  • 1/4

    cup extra-virgin olive oil

  • 2

    cloves garlic, minced

  • 1/2

    tsp kosher salt

  • 1/4

    tsp ground black pepper

  • 4

    (6 oz) center-cut skinless halibut fillets

  • Salad:

  • 3

    tbsp extra-virgin olive oil, plus 2 tbsp

  • 1

    large or 2 small shallots, thinly sliced

  • 1

    large red bell pepper, cored, seeded and sliced into 1/4 inch thick slices

  • Kosher salt and ground pepper

  • 1 1/2

    cup frozen petite peas, thawed

  • 1

    cup chopped fresh mint leaves, plus sprigs for garnish

  • 1

    tbsp lemon zest (1 large lemon)

  • 1

    tbsp chopped fresh thyme leaves

Directions

Fish: Put 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 lemon juice, 3 tbsp 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 lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange on baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes. Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest and thyme. Drizzle with the remaining 2 tablespoons of 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 springs and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: