Alaska Halibut with Zucchini
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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
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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.