Pan-Seared Halibut with Roasted Tomatoes & Lemon-Garlic Spinach
Fish is a great source of omega-3 fatty acids, which can help lower blood pressure and maintain healthy cholesterol levels. Spinach provides a dose of free-radical-fighting beta-carotene, plus relaxing magnesium.
1½ cups vine-ripened cherry tomatoes
1 tablespoon chopped flat leaf parsley
2 tablespoons extra-virgin olive oil
Salt and ground black pepper to taste
2 fresh halibut fillets (1-inch thick), about 5 to 7 ounces
1½ tablespoons fresh thyme leaves
1 extra-virgin olive oil
1 garlic clove, minced
9 ounces baby spinach, rinsed
Zest of 1 lemon
Nutrition FactsPer serving: 443 calories, 21 g fat, (3 saturated), 19 carbohydrates, 46 g protein, 7.8 g fiber, 608 mg sodium (26% Daily Value).
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Directions1. Preheat oven to 375˚F.
2. On a medium sheet pan, toss the tomatoes and parsley in 1 tablespoon of the olive oil and season with salt and pepper. Place in oven. (Tomatoes will roast for about 10 minutes.)
3. Meanwhile, rinse and dry the halibut. Sprinkle with thyme leaves and season with salt and pepper.
4. Place a medium ovenproof sauté pan over high heat; add the olive oil and then add the halibut fillets. Turn the heat down to medium and continue to cook the halibut until golden, about 3 minutes. Turn the halibut over and place the pan in the oven. Cook for 5 minutes.
5. In another medium sauté pan over high heat, sauté the garlic in 1 teaspoon of oil and add the spinach. Toss and add the lemon zest. Remove the spinach mixture from the heat.
6. Divide the spinach between two plates and top with the halibut and roasted tomatoes.