Roasted halibut with pea and mint salad
For the fish
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- ¼ cup olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 (6-ounce) skinless center-cut halibut fillets
- Vegetable oil cooking spray
- 5 tablespoons olive oil
- 2 large or 4 small shallots, thinly sliced
- 1 large red bell pepper, cored, seeded, and sliced into 1 ¼-inch-thick slices
- Salt and freshly ground black pepper
- 1½ cups frozen petite peas, thawed
- 1 packed cup plus 2 tablespoons chopped fresh mint leaves
- 1 tablespoon grated lemon zest (from 1 lemon)
- 1 tablespoon chopped fresh thyme leaves
Instructions:
If you’re in the mood for a light but filling dish, look no further. Halibut is low in fat but delicate, sweet, and flaky, and it embraces the flavors of most anything you pair it with.
- For the fish:  First, in a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper until smooth.
- Pour the mixture into a resealable plastic bag. Add the halibut and coat with the lemon mixture. Refrigerate for 30 minutes.
- Place an oven rack in the center of the oven and preheat the oven to 400°F. Spray a small rimmed baking sheet or glass baking dish with vegetable oil cooking spray.
- Remove the halibut from the marinade and arrange on the prepared baking sheet. Roast for 15 to 18 minutes, until the fish flakes easily and is cooked through.
- For the salad: Heat 3 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the shallots and bell pepper. Season with salt and pepper. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Remove the pan from the heat. Add the peas, 1 cup chopped mint, the lemon zest and thyme. Drizzle with the remaining 2 tablespoons of olive oil and stir to combine. Season with salt and pepper.
- Spoon the salad onto 4 plates and top each with a halibut fillet. Garnish with the remaining 2 tablespoons chopped mint and serve.