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Categories:
lemon juice olive oil garlic salt freshly ground black pepper center vegetable oil cooking spray olive oil shallots red bell pepper salt frozen petite peas mint lemon zest thyme
Viewed: 45 - Published at: a year agoIngredients
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless center-cut halibut fillets
- Vegetable oil cooking spray
- 5 tablespoons olive oil
- 2 large or 4 small shallots, thinly sliced
- 1 large red bell pepper, cored, seeded, and sliced into 1/4-inch-thick slices
- Salt and freshly ground black pepper
- 1 1/2 cups frozen petite peas, thawed
- 1 packed cup plus 2 tablespoons chopped fresh mint leaves
- 1 tablespoon grated lemon zest (from 1 lemon)
- 1 tablespoon chopped fresh thyme leaves
Method
- For the fish: In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper until smooth.
- Pour the mixture into a resealable plastic bag.
- Add the halibut and coat with the lemon mixture.
- Refrigerate for 30 minutes.
- Place an oven rack in the center of the oven and preheat the oven to 400F.
- Spray a small rimmed baking sheet or glass baking dish with vegetable oil cooking spray.
- Remove the halibut from the marinade and arrange on the prepared baking sheet.
- Roast for 15 to 18 minutes, until the fish flakes easily and is cooked through.
- For the salad: Heat 3 tablespoons of the olive oil in a medium skillet over medium-high heat.
- Add the shallots and bell pepper.
- Season with salt and pepper.
- Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes.
- Remove the pan from the heat.
- Add the peas, 1 cup chopped mint, the lemon zest and thyme.
- Drizzle with the remaining 2 tablespoons of olive oil and stir to combine.
- Season with salt and pepper.
- Spoon the salad onto 4 plates and top each with a halibut fillet.
- Garnish with the remaining 2 tablespoons chopped mint and serve.
