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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Entered for safe-keeping. From First, 1/26/09. Recommended sides: Tea-Scented Orzo #350941, Tomato-Thyme Roasted Squash or Zucchini With Fennel #350568, and Feta-Stuffed Cucumber Salad #350574. Ingredients:
1/4 cup fresh flat-leaf parsley, chopped |
2 tablespoons fresh mint leaves, chopped |
1 tablespoon fresh oregano, chopped |
1 tablespoon lemon juice |
1/2 teaspoon lemon zest |
1 lemon, zested and juiced |
2 tablespoons olive oil |
2 teaspoons garlic, chopped |
16 ounces halibut steaks (4 steaks) |
2 tablespoons olive oil |
1 cup red onion, sliced |
2 teaspoons garlic, chopped |
16 ounces baby spinach |
salt, to taste |
pepper, to taste |
Directions:
1. Heat oven to 400 degrees Fahrenheit. Line baking sheet with foil and spray with nonstick spray.
2. In medium bowl, combine first 3 ingredients, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons olive oil and 2 teaspoons chopped garlic; spread on fish.
3. Place fish on foil-lined baking sheet.
4. Roast halibut fillets 15 minutes, or until fish flakes easily with fork, turning once.
5. In skillet over medium heat, cook onions in remaining 2 tablespoons oil for 2 minutes.
6. Add 2 teaspoons chopped garlic to skillet, cook 1 minute.
7. Stir in spinach and cover; cook 2 minutes.
8. Arrange spinach mixture and fish on platter.
9. Season with salt and pepper, if desired.
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