Alaska Halibut with Zucchini

  • Ingredients

    • 4 Alaska halibut filets (about 6 ounces each)
    • 6 ounces cherry or grape tomatoes, halved
    • 1 medium zucchini (about 8 ounces), sliced
    • 8 ounces cremini mushrooms, quartered
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 teaspoons minced garlic (around 4 cloves)
    • 1 teaspoon lemon zest
    • 1 teaspoon kosher salt
    • 1/8 teaspoon ground black pepper

Step 1:
Preheat oven to 400F.

Arrange the halibut and vegetables on a large baking sheet.

Whisk together the olive oil, lemon juice, garlic, lemon zest, salt, and pepper. Brush over the halibut and drizzle the rest over the vegetables.

Step 2:
Toss the vegetables so they are evenly coated, then arrange in as flat a layer as possible on the sheet around the halibut.

Step 3:
Bake for 14 minutes, or until the halibut is opaque, flakes easily, and is just cooked through. Serve the halibut with the vegetables.

Plating notes: Can be served over the vegetables, with the vegetables spooned on top, or with the vegetables on the side.

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