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Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundBrussels sprouts, trimmed and sliced1fennel bulb, trimmed and cut into strips1tablespoonplus 1 teaspoon olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided1(1 pound)halibut fillet, cut into 4 portions4clovesgarlic, minced, divided3tablespoonslemon juice2tablespoonsunsalted butter, melted2cupscooked quinoa¼cupchopped sun-dried tomatoes¼cupchopped pitted Kalamata olives2tablespoonschopped fresh Italian parsley or fennel fronds
Cook Mode(Keep screen awake)
Ingredients
1poundBrussels sprouts, trimmed and sliced
1fennel bulb, trimmed and cut into strips
1tablespoonplus 1 teaspoon olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
1(1 pound)halibut fillet, cut into 4 portions
4clovesgarlic, minced, divided
3tablespoonslemon juice
2tablespoonsunsalted butter, melted
2cupscooked quinoa
¼cupchopped sun-dried tomatoes
¼cupchopped pitted Kalamata olives
2tablespoonschopped fresh Italian parsley or fennel fronds
DirectionsPosition racks in upper and lower thirds of oven; preheat to 400 degrees F.Combine Brussels sprouts, fennel, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until tender, 20 to 25 minutes.Meanwhile, place halibut on another large rimmed baking sheet and top with half of the garlic and the remaining 1/4 tsp. each salt and pepper. Combine lemon juice and melted butter in a small bowl. Drizzle or brush half of the mixture over the fish. Bake until the fish is opaque and flakes easily with a fork, 12 to 15 minutes.Meanwhile, combine quinoa, the remaining 1 tsp. oil, sun-dried tomatoes, olives, and parsley (or fennel fronds) in a medium bowl.Add the remaining garlic to the lemon-butter mixture. Pour the mixture over the vegetables and bake for 1 minute more. Serve the halibut and vegetables alongside the quinoa mixture.Originally appeared: Diabetic Living Magazine, Winter 2020
Directions
Position racks in upper and lower thirds of oven; preheat to 400 degrees F.Combine Brussels sprouts, fennel, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until tender, 20 to 25 minutes.Meanwhile, place halibut on another large rimmed baking sheet and top with half of the garlic and the remaining 1/4 tsp. each salt and pepper. Combine lemon juice and melted butter in a small bowl. Drizzle or brush half of the mixture over the fish. Bake until the fish is opaque and flakes easily with a fork, 12 to 15 minutes.Meanwhile, combine quinoa, the remaining 1 tsp. oil, sun-dried tomatoes, olives, and parsley (or fennel fronds) in a medium bowl.Add the remaining garlic to the lemon-butter mixture. Pour the mixture over the vegetables and bake for 1 minute more. Serve the halibut and vegetables alongside the quinoa mixture.
Position racks in upper and lower thirds of oven; preheat to 400 degrees F.
Combine Brussels sprouts, fennel, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until tender, 20 to 25 minutes.
Meanwhile, place halibut on another large rimmed baking sheet and top with half of the garlic and the remaining 1/4 tsp. each salt and pepper. Combine lemon juice and melted butter in a small bowl. Drizzle or brush half of the mixture over the fish. Bake until the fish is opaque and flakes easily with a fork, 12 to 15 minutes.
Meanwhile, combine quinoa, the remaining 1 tsp. oil, sun-dried tomatoes, olives, and parsley (or fennel fronds) in a medium bowl.
Add the remaining garlic to the lemon-butter mixture. Pour the mixture over the vegetables and bake for 1 minute more. Serve the halibut and vegetables alongside the quinoa mixture.
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)406Calories17gFat36gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
