- 2 6oz. Halibut filets
- 3 tbsp. extra virgin olive oil, divided
- 3 tbsp. lemon juice, divided
- 1 garlic clove, minced
- 6 cups spinach, packed
- 1 cup quartered cherry or grape tomatoes
- 2 tsp. capers (optional)
- Lemon wedges
- Sea salt
- Fresh ground pepper
Mixing your Goods:
Preheat oven to 425. Line a baking sheet with parchment paper. Pat dry halibut filets, sprinkle with salt and pepper and drizzle with 1 tablespoon of olive oil and 2 tablespoons of lemon juice. Bake for 12-15 minute or until filets are no longer opaque in the center.
Add the 2 tablespoons of olive oil to a non-stick pan and warm over medium high heat. When hot, add garlic and sauté for 1 minute. Add spinach and sauté until wilted, about 1 minute. Add tomatoes and just warm through, remove from heat. Add 1 tablespoon of lemon juice and a sprinkle of salt.
To serve, place spinach and tomato mixture on plate, top with halibut filet and capers (optional). Give a grind of fresh pepper and serve with fresh lemon wedges.