Halibut With Artichokes

Name: Halibut With Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 79 milliliters oil- or water-packed artichoke hearts, drained; 79 milliliters water-packed artichoke hearts, drained; 6 cherry or grape tomatoes, halved; 0 teaspoons ground black pepper; 142 grams boneless, skinless halibut fillet; 142 grams skin-on boneless halibut fillet; 3 slices lemon slices; 1 Tbsps olive oil (omit if using artichokes packed in oil); 2 teaspoons extra-virgin olive oil; 1 Tbsps chopped parsley or basil; 1 Tbsp chopped parsley or basil; 1 serving Salt and pepper to taste; 0 teaspoons fine sea salt

Halibut With Artichokes might be just the main course you are searching for. This recipe makes 1 servings with 571 calories, 56g of protein, and 29g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up parsley, grape tomatoes, lemon, and a few other things to make it today.

Instructions

Preheat the oven to 350F. Arrange halibut in the middle of a 12x12-inch piece of parchment paper.

Ingredients you will need

Halibut

Equipment you will use

Baking Paper

Oven

Drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Tomato

Parsley

Lemon

Cooking Oil

Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Oven

Transfer package to a plate and carefully open the parchment paper to release steam before serving.

Equipment you will use

Baking Paper

Equipment

Baking Paper

Oven

Baking Sheet

Ingredients

Servings:

79milliliters

oil- or water-packed artichoke hearts, drained 79milliliters

water-packed artichoke hearts, drained 6

cherry or grape tomatoes, halved 0teaspoons

ground black pepper 142grams

boneless, skinless halibut fillet 142grams

skin-on boneless halibut fillet 3slices

lemon slices 1Tbsps

olive oil (omit if using artichokes packed in oil)2teaspoons

extra-virgin olive oil 1Tbsps

chopped parsley or basil 1Tbsp

chopped parsley or basil 1serving

Salt and pepper to taste 0teaspoons

fine sea salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.