Baked Halibut with Roasted Cherry Tomatoes, Basil, & Pine Nuts - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Baked Halibut with Roasted Cherry Tomatoes, Basil, & Pine Nuts

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From article: Southern (Italian) Style

halibut
  • 4 servingsServings

Ingredients

  • 11/2 lbs. halibut filet
  • 4 Tbs. olive oil, divided
  • 1 pint organic small cherry tomatoes (I use Sweet 100s)
  • 1/4 cup shredded basil leaves
  • 1 Tbs. pine nuts
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 425°F. Cut halibut into four equal portions. Place on parchment-lined sheet pan and oil both sides of fish pieces with 2 Tbs. olive oil. Bake 14-18 minutes depending on the thickness of fish, until cooked through but not dry. Transfer to warm serving platter or individual plates.
  2. Place tomatoes on another foil-lined sheet pan, and drizzle with remaining olive oil. Roast in oven until soft, but still whole, about 15 minutes. Toss with basil, pine nuts, and salt and pepper to taste. Spoon over fish, and serve.

Nutrition Information

  • Serving Size: 1 piece
  • Calories: 200
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 85 mg
  • Fat Content: 17 g
  • Fiber Content: 1 g
  • Protein Content: 22 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 120 mg
  • Sugar Content: 2 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.