With Thanksgiving right around the corner (literally…it’s tomorrow…) you’ll need this healthy and easy one pan baked halibut and vegetables to help you jump back into your healthy ways after the big day.
If you’re anything like me, this easy, healthy, lemony dish is exactly what you’ll need after you binge yourself on turkey, stuffing, and mashed potatoes. I simply can’t resist the spoils of a Thanksgiving feast, not to mention the inevitable pecan pie! Thus, I’m always in need to something a bit lighter the next day for dinner, because, let’s be honest, I’m definitely hitting up the leftovers for a sandwich the next day…
One Pan Baked Halibut and Vegetables
Yield 2 servings
For the sauce:
- zest from one lemon
- juice from one lemon
- 1/2 cup olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon dill (dried)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon Italian seasoning
For the dish:
- 1/2 pound green beans
- 1/2 pound cherry tomatoes
- Preheat your oven to 450°F.
- In a large bowl, mix together the ingredients for the sauce.
- Toss your green beans and tomatoes in the sauce and then place with a slotted spoon or tongs onto a large baking sheet. Make sure they are in one layer only and try to keep them all to one side, so that you have room for the fish. (You can mix your vegetables up together or keep them separate, whichever you prefer aesthetically.)
- Then toss the halibut in the sauce.
- Place the halibut onto the baking dish and pour any excess sauce over the fish.
- Place into the oven and cook for about 15 minutes.
- Then, move to the top rack and place under the broiler for about 3-5 minutes, making sure to keep your eye on it. The cherry tomatoes should start to roast and pop, but you don't want anything to burn.