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Simply Roasted Halibut with Fresh Summer Vegetables
Provided by FoodFitFoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 4 | halibut fillets, about 4-6 ounces each | |
| 1 | tablespoon | chopped chives |
| 1 | tablespoon | chopped tarragon |
| 2 | tablespoons | olive oil |
| salt to taste | ||
| freshly ground black pepper | ||
| 2 | cups | summer squash, sliced about 1/3" thick |
| 2 | cups | zucchini, sliced about 1/3" thick |
| 1 | cup | sliced mushrooms |
| 1 | clove | garlic, minced |
| 1 | cup | cherry tomatoes |
| 2 | cups | corn, cut from the cob (about 4 ears) |
| juice of 1 lemon |
Preparation Cook: 45 minutes
- Preheat the oven to 350°F.
- Drizzle the halibut fillets on both sides with 1 tablespoon of olive oil and season with salt and pepper. Place the fillets on a baking sheet and sprinkle with chives and tarragon.
- Place the baking sheet in the oven and roast until the fish is just opaque in the center, about 10 to 14 minutes, depending on the thickness of the fillets.
- Meanwhile, heat the remaining tablespoon of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more.
- Place a bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.
Nutritional Analysis
| Number of Servings: 4 | |
|---|---|
| Per Serving | Amount |
| Calories | 256 |
| Fat | 9g |
| Saturated Fat | 1g |
| Protein | 25g |
| Fiber | 5g |
| Carbohydrate | 23g |
| Sodium | 227mg |
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