Wild caught and sustainable, our halibut is known for it’s firm and flaky texture and subtle flavor. Paired with the the nutty flavor of couscous, this delicious and nutrient packed dinner is guaranteed bliss.
- 4 Beetnik Alaskan Halibut Filets
- 2 zucchini’s, deseeded and diced
- 1 pint of cherry tomatoes
- 1 spring onion, finely diced
- 1 TSP Herb de Provences
- 1 TBSP olive oil
- Juice of 1 lemon, plus zest
Preheat oven to 300F. In a medium pan, sweat the onion in olive oil over low heat until translucent and soft. Increase the heat and add the diced zucchini and Herbs de Provinces to the pan. Cook until the zucchini is softened for about 2-3 minutes. In a non reactive oven proof dish, season the Halibut with salt and pepper. Add the lemon juice. Top the fish with the zucchini mixture, add the tomatoes and lemon zest. Place the baking dish in the oven, and cook for approximately 10 minutes, or until the Halibut is just flaky.
Remove from oven and let rest for 2 minutes. Place a piece of Halibut on each plate and top with the vegetables and cooking juices in the baking dish. Add a few drops of lemon juice to finish, and enjoy this wonderful summertime dish.
Bon appétit, ya’ll!