In an effort to lose the last ten pounds of baby weight my diet has taken on biblical proportions of fish and vegetables, results pending. Luckily it’s the season for fresh produce and everything tastes at its peak, especially if you buy it organic (wink). In this dish roasted eggplants, zucchini, tomatoes, shallots, capers and thyme provide a savory bed for a tender piece of halibut. You could easily put the vegetables in a foil packet on the grill as well, whatever your heart and stomach desire, in either case you will be dining on an incredibly light and healthful dinner. Enjoy.
Oven Roasted Halibut with Summer Vegetables 1 pound Halibut 1 tablespoon lemon zest 1 tablespoon dried Mediterranean oregano Juice of 1 lemon 1 White eggplant 1 purple eggplant 1 cup grape tomatoes cut in half lengthwise 1 yellow zucchini 1 green zucchini 2 shallots diced 2 tablespoons capers 1 clove garlic finely minced 3 sprigs of thyme Olive oil Salt and Pepper to taste
Preparation: Preheat the oven to 350 degrees. Dice all vegetables and toss with olive oil, salt, pepper, thyme sprigs, minced garlic and capers. Roast in the oven at 350 degrees for 1 hour. (Alternatively you can place the vegetables in two packets of foil and place on grill until tender). Once vegetables are cooked turn the heat up in the oven to 425 degrees Season the Halibut with salt and pepper on both sides. Whisk together lemon juice, zest, olive oil, and oregano, pour over halibut. Cook the fish immediately as the lemon juice will break down the flesh if left to marinate. Cook in the oven at 425 degrees for approximately 20 minutes. (Alternatively you can grill the fish as well)
Serve over the vegetables glass of white wine optional, but recomended.