Roasted Halibut with Parsley and Capers
Ingredients :
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley, plus parsley for garnish
- 1 tablespoon drained capers
- 1 tablespoon plain nonfat Greek yogurt
- Two 4- to 6-ounce skinless wild halibut fillets
- 1 tablespoon grated lemon zest
- Fresh lemon juice for serving
Directions :
Preheat the oven to 350°F. Combine the herbs, yogurt, capers, and lemon zest in a small bowl and rub on the halibut. Bake in a shallow pan for 25 minutes and serve with or atop Asparagus Ribbon Salad. Top with parsley and a squeeze of lemon. Variations You can add chia seeds or sesame seeds to the yogurt-herb mixture to make a thicker crust.
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley, plus parsley for garnish
- 1 tablespoon drained capers
- 1 tablespoon plain nonfat Greek yogurt
- Two 4- to 6-ounce skinless wild halibut fillets
- 1 tablespoon grated lemon zest
- Fresh lemon juice for serving
Directions :
Preheat the oven to 350°F. Combine the herbs, yogurt, capers, and lemon zest in a small bowl and rub on the halibut. Bake in a shallow pan for 25 minutes and serve with or atop Asparagus Ribbon Salad. Top with parsley and a squeeze of lemon. Variations You can add chia seeds or sesame seeds to the yogurt-herb mixture to make a thicker crust.
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