Halibut with Herbed Vegetable Quartet

Savor the vibrant flavors of the sea and garden with this delectable Halibut with Herbed Vegetable Quartet recipe. Perfectly pan-seared halibut fillets are paired with a colorful medley of zucchini, red bell pepper, yellow squash, and asparagus, all sautéed in a garlicky olive oil and buttery blend. Infused with the freshness of parsley, thyme, lemon zest, and a squeeze of tangy lemon juice, this dish captures the essence of wholesome, Mediterranean-inspired cooking. Ready in just 35 minutes, this one-pan wonder is an excellent choice for a healthy, elegant dinner that's packed with nutrients, bright flavors, and stunning presentation. Serve this gluten-free, pescatarian-friendly meal with a lemon wedge for added zest, and prepare to impress with every bite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces halibut fillets
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium yellow squash, diced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Pat the halibut fillets dry with paper towels and season both sides with sea salt and freshly ground black pepper. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.

Step 3

Add the halibut fillets to the skillet and cook for 3-4 minutes on one side, until golden brown. Flip the fillets carefully and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate tented with foil to keep warm.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt and become slightly foamy over medium heat.

Step 5

Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.

Step 6

Toss in the diced zucchini, red bell pepper, yellow squash, and asparagus. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 7

Sprinkle the chopped parsley, thyme leaves, and lemon zest over the vegetables. Stir to combine, and cook for another 1-2 minutes.

Step 8

Drizzle the lemon juice over the vegetables and season with sea salt and black pepper to taste. Remove from heat.

Step 9

To serve, divide the herbed vegetables evenly among four plates, and top each portion with a halibut fillet. Optionally, garnish with a sprig of parsley or a lemon wedge.

Step 10

Serve immediately and enjoy this flavorful, nutrient-packed dish!

Nutrition Facts

Serving size	(1734.6g)

Amount per serving	% Daily Value*
Calories	2184.3

Total Fat 99.4g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 470.2mg	0%
Sodium 2774.1mg	0%
Total Carbohydrate 42.0g	0%
Dietary Fiber 16.4g	0%
Total Sugars 21.6g
Protein 261.0g	0%

Vitamin D 4082.3IU	0%
Calcium 277.8mg	0%
Iron 14.2mg	0%
Potassium 6534.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 49.6%

Carbs: 8.0%