October 17, 2021
*SERVES 4 *PREP TIME 10 minutes *COOK TIME 15 minutes
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
DIRECTIONS
- 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.

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

- 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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