A true labor of love-this blog is reflective of my Healthy On You cooking classes, recipes, spice blends, healthy habits and exercises for your body & health.
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I love fish and this dish is hands down one of the tastiest halibut dishes I've had in a while. Meals like THIS is what gets me excited these days-one pot meals that are highly nutritious with simple preparation. If you have a garden, pick what's ready like cherry tomatoes and zucchini and try out root vegetables like carrots, yellow beets and fennel. If you don't have halibut, any white fish will do such as cod and snapper fillets with skins removed. I always blanch the green veggies before adding them in the final phase of baking the fish. This recipe serves 4 people.
For the fish
1.5 lbs pacific halibut cut into small chunks
2 tsbp. olive oil
1 tbsp lemon zest
1 tsp. Healthy On You® Herbes de Provence seasoning
(combine these ingredients in a bowl and toss with sea salt and pepper. Set in the refrigerator for 30 minutes while you prep and bake the vegetables)
For the veggies
18 cherry tomatoes of various colors (cut in half if they are too big)
2 tbsp. fresh lemon juice
1 tbsp. olive oil (use the EVO sprayer if you have one)
1 bulb fennel, ends chopped off, split in half and cored and sliced lengthwise
1 small bunch broccolini (split the stalks in half if they are too thick)
1 cup mix of root vegetables (carrots, yellow beets) chopped (optional)
Preheat oven to 400 °. Combine the cherry tomatoes, lemon juice and vegetables in a bowl and season with salt and pepper. Spread them out on a baking sheet and spray with olive oil. Bake for 12-15 minutes. While that is cooking, blanch the cut and cleaned broccolini in hot water for 1 minute. Remove, dry and set aside.
Remove pan of vegetables from the oven when the tomatoes and root vegetables are tender. gently stir the vegetables to make sure they are not sticking and let the juices come together. If they need a few more minutes, its ok, just make sure the fennel does not burn at the edges. Add in the raw fish and nestle among the cooking vegetables. Add the blanched broccolini in between and spray with a bit more olive oil to coat. Bake for an addition 10 minutes until the fish turns opaque in color. Enjoy!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.