Halibut with Herbed Vegetable Quartet
Savor the vibrant flavors of the sea and garden with this delectable Halibut with Herbed Vegetable Quartet recipe. Perfectly pan-seared halibut fillets are paired with a colorful medley of zucchini, red bell pepper, yellow squash, and asparagus, all sautéed in a garlicky olive oil and buttery blend. Infused with the freshness of parsley, thyme, lemon zest, and a squeeze of tangy lemon juice, this dish captures the essence of wholesome, Mediterranean-inspired cooking. Ready in just 35 minutes, this one-pan wonder is an excellent choice for a healthy, elegant dinner that's packed with nutrients, bright flavors, and stunning presentation. Serve this gluten-free, pescatarian-friendly meal with a lemon wedge for added zest, and prepare to impress with every bite!
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Recipe Information
Ingredients
- 4 pieces halibut fillets
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 medium yellow squash, diced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Pat the halibut fillets dry with paper towels and season both sides with sea salt and freshly ground black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Add the halibut fillets to the skillet and cook for 3-4 minutes on one side, until golden brown. Flip the fillets carefully and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate tented with foil to keep warm.
In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt and become slightly foamy over medium heat.
Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
Toss in the diced zucchini, red bell pepper, yellow squash, and asparagus. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Sprinkle the chopped parsley, thyme leaves, and lemon zest over the vegetables. Stir to combine, and cook for another 1-2 minutes.
Drizzle the lemon juice over the vegetables and season with sea salt and black pepper to taste. Remove from heat.
To serve, divide the herbed vegetables evenly among four plates, and top each portion with a halibut fillet. Optionally, garnish with a sprig of parsley or a lemon wedge.
Serve immediately and enjoy this flavorful, nutrient-packed dish!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.6 g | ||
| Protein | 261.0 g | 522% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6535 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
