This Halibut with Roasted Beets recipe is a perfect balance of light, healthy, and flavorful. The tender halibut fillet is paired with nutrient-packed greens and earthy roasted beets, drizzled with a tangy Dijon mustard sauce for a simple yet elegant meal. Packed with protein, antioxidants, and healthy fats, this dish is perfect for a nourishing lunch or dinner.
Halibut with Roasted Beets
Course: MainCuisine: Mediterranean-inspired1
servings10
minutes15
minutes290
kcalIngredients
2 cups chopped kale, Swiss chard, or spinach
1/2 cup diced roasted beets
1 tsp extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground black pepper, to taste
1 tsp prepared Dijon mustard
1 5-oz halibut fillet, skin removed
Lemon wedge, for serving
Directions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the Dijon mustard and 1 teaspoon of extra-virgin olive oil. Season the halibut fillet with coarse salt and freshly ground black pepper, then brush with the mustard mixture.
- Place the halibut fillet on a parchment-lined baking sheet and roast for 10-12 minutes, or until the fish flakes easily with a fork.
- While the halibut is roasting, heat a small amount of olive oil in a skillet over medium heat. Add the chopped kale (or Swiss chard or spinach), and sauté for 3-4 minutes until wilted. Season with salt and pepper to taste.
- To serve, place the sautéed greens on a plate and top with diced roasted beets. Add the roasted halibut on top and drizzle with extra olive oil. Squeeze a lemon wedge over the fish for a burst of freshness.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 1g
Unsaturated Fat: 6g
Cholesterol: 50mg
Carbs: 10g
Sodium: 300mg
Protein: 28g
Fiber: 3g
This Halibut with Roasted Beets is a nutritious and flavorful dish that’s as beautiful as it is delicious. The flaky halibut, vibrant roasted beets, and hearty greens come together perfectly for a wholesome meal that’s easy to prepare. Serve with a squeeze of lemon to brighten the flavors and enjoy this simple, elegant dinner.
