Halibut on Vegetables
A fresh and vibrant dish featuring halibut served atop a medley of cauliflower florets, cherry tomatoes, and spinach, seasoned with cumin, garlic, parsley, lemon juice, olive oil, butter, salt, and pepper. Enjoy this wholesome recipe from Spoonsparrow!
Ingredients
- 200 g cauliflower florets
- 200 g small tomatoes
- 200 g spinach
- 2 EL olive oil
- 1 TL cumin
- 2 Garlic cloves
- 2 EL chopped parsley
- 350 g halibut fillet
- 1 EL lemon juice
- Salt
- pepper (ground)
- 1 EL Butter
Instructions
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1.
Wash the cauliflower florets and cut them smaller if needed.
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2.
Wash the tomatoes and quarter them.
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3.
Wash, trim, and rinse the spinach.
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4.
Peel the garlic cloves and slice them thinly.
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5.
Blanch the cauliflower in boiling salted water for about 7 minutes, then drain and cool. Heat oil in a pan, add cauliflower, season with salt, pepper, and cumin, add spinach and let it wilt, then add tomatoes and heat briefly, seasoning as desired.
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6.
Cut the halibut fillet into portions, drizzle with lemon juice, and season with salt and pepper. Sear each side in hot butter for about 1 minute, remove, place on a baking dish with the vegetables, bake at 200°C (or until cooked through, ~15-20 minutes). Briefly sauté garlic in the pan fat and stir in parsley.
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7.
Serve by arranging the fish over the vegetable bed, garnish with the garlic‑parsley mixture poured over the top.