Roasted Halibut With Pickled Beets
Ready In: 40 mins
Serves: 8
Ingredients
- 2 slices whole wheat bread, slightly stale
- 4 teaspoons extra virgin olive oil, divided
- 1⁄2 cup shallot, finely chopped
- 1⁄3 cup fresh lemon juice
- 2 teaspoons butter
- 1 tablespoon capers, drained
- 2 lbs halibut, cut into 8 pieces
- 1⁄4 teaspoon sea salt
- 1 (16 ounce) jar pickled beets, drained and diced
Directions
- Preheat oven to 425 degrees.
- Coat a 9X13 baking dish with cooking spray.
- Crumble bread into coarse crumbs; place in small bowl and toss with 2tsp oil.
- Heat remaining 2tsp oil in a non-stick skillet over medium heat.
- Add shallots and cook, stirring until softened.
- Pour in lemon juice and bring to a boil, stirring gently.
- Removed from the heat and add butter.
- Swirl the pan, letting the butter melt and slightly thicken the sauce.
- Stir in capers.
- Sprinkle fish with salt and place in the prepared baking dish.
- Pour the pan sauce over the fish and sprinkle with breadcrumbs.
- Bake the fish until it is opaque in the center, about 15-18 minutes depending on the thickness of the fish.
- Serve each portion topped with about 3 tablespoons of pickled beets.
- Enjoy!
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