Halibut with Summer Vegetables
Makes 4 servings We love an easy recipe to use up our favorite summer farmers' market finds, like summer squashes and tomatoes, and this fits the bill. This dish comes together in 20 minutes, and it's perfect served alongside a nice green salad and some crusty bread. Feel free to substitute another flaky white fish…

CIA FOODIES

Halibut with Summer Vegetables

Makes 4 servings We love an easy recipe to use up our favorite summer farmers' market finds, like summer squashes and tomatoes, and this fits the bill. This dish comes together in 20 minutes, and it's perfect served alongside a nice green salad and some crusty bread. Feel free to substitute another flaky white fish for the halibut.

Ingredients

  • 1 medium zucchini, sliced into 1/4-inch rounds
  • 1 yellow summer squash, sliced into 1/4-inch rounds
  • 3 plum tomatoes, peeled, seeded, and cut into large dice
  • 1/2 yellow onion, diced
  • 2 garlic cloves, sliced
  • 1 tablespoon minced basil
  • 1/2 teaspoon minced oregano
  • 1 tablespoon plus 2 teaspoons olive oil
  • 4 halibut fillets (about 6 ounces each)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 lemon

Directions

  1. Preheat the oven to 375°F.
  2. Toss the zucchini, squash, tomatoes, onion, garlic, basil, oregano, and 1 tablespoon of the olive oil. Spread in a thin, even layer in a 9 by 13-inch baking dish. Place in the oven while preparing the fish.
  3. Season the fish with the salt and pepper. Heat the remaining 2 teaspoons olive oil in a large skillet over high heat. Add the fillets and sear until golden brown, 1 to 2 minutes per side. Squeeze the lemon half over the fish.
  4. Place the fillets and their juices on top of the vegetables, pouring their juices over all. Continue to roast until the fish is cooked through, 5 to 10 minutes. Serve each fillet over a bed of the vegetables.

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