This easy sheet pan Alaska Halibut pairs tender fish with roasted vegetables in a zesty lemon-garlic marinade—a healthy choice for any dinner.
Ingredients
- 4 Alaska Halibut portions
- 6 ounces of Cherry or Grape Tomatoes, halved
- 1 medium Zucchini (about 8 ounces), sliced
- 8 ounces of Cremini Mushrooms, quartered
- 3 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2 tsp minced Garlic (around 4 cloves)
- 1 tsp Lemon Zest
- 1 tsp Kosher Salt
- 1/8 tsp ground Black Pepper
Directions
- Step 1: Prepare Halibut & Vegetables
- Preheat over to 400F.
- Arrange the halibut, cherry tomatoes, zucchini, and mushrooms on a large baking sheet.
- Whisk together olive oil, lemon juice, garlic, lemon zest, salt and pepper; brush over the fish and drizzle the rest over the vegetables.
- Toss the vegetables so they are evenly coated, then arrange in as flat a layer as possible on the sheet around the halibut.
- Step 2: Bake and Serve
- Bake for 14 minutes, or until the portions are opaque, flakes easily, and is just cooked through.
- Serve the halibut with the vegetables.
- Step 3: Plating Notes
- Vegetables can be placed on top, on the side, or beneath the fish.
