Baked Halibut and Fennel Salsa
Baked Halibut and Fennel Salsa
With Smashed Baby Potatoes, Cauliflower, Carrots, and AsparagusServes 4 people
Ingredients
For the Halibut-
- 4 halibut fillets
- Salt and pepper to taste
- Olive oil
For the Fennel Salsa-
- 1 fennel bulb, finely chopped
- 1 red onion, finely chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and cayenne pepper, to taste
For the Vegetables-
- 8 baby red potatoes, boiled, cooked and then smash down with your fist
- 1 tablespoon butter + 1 teaspoon olive oil
- 1 head purple cauliflower, cut into florets
- 2 carrots, peeled and sliced into sticks (or buy the whole baby carrots from Trader Joes’ like in the photo and cut in half
- 1 bunch asparagus, trimmed
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400° degrees. Season the halibut fillets with salt and cayenne pepper, then drizzle with olive oil. Place the fillets on a baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.
- Boil the potatoes, cool, and smash down with your fist. Sear them in the butter and oil in a saute pan on medium heat until crispy, about 3 minutes on each side. Set aside.
- While the fish is baking, prepare the fennel salsa. In a bowl, combine the chopped fennel, red onion, lemon juice, and olive oil. Season with salt and pepper, then set aside to let the flavors meld together.
- For the vegetables, place the baby tomatoes, cauliflower florets, sliced carrots, and asparagus on a separate baking sheet. Drizzle with olive oil, then season with salt and pepper. Roast in the oven for 15-20minutes, or until the vegetables are tender and slightly caramelized.
- To serve, place the veggies in the center of the plate, topping with a piece of halibut fillet on each plate. Spoon some of the fennel salsa over the fish, then serve with the roasted potatoes on the side.Enjoy your meal!