dish
Simply Roasted Halibut with Fresh Summer Vegetables

4
Serves
256
Calories
16
Nutrients
17
Vitamins

Ingredients

1 tablespoon chopped chives
1 tablespoon chopped tarragon
2 tablespoons olive oil
2 cups summer squash ,sliced about 1/3" thick
2 cups zucchini , sliced about 1/3" thick
1 cup sliced mushrooms
1 clove garlic , minced
1 cup cherry tomatoes
2 cups corn , cut from the cob (about 4 ears)

Cooking Instructions

1. Preheat the oven to 350°F.

2. Drizzle the halibut fillets on both sides with 1 tablespoon of olive oil and season with salt and pepper. Place the fillets on a baking sheet and sprinkle with chives and tarragon.

3. Place the baking sheet in the oven and roast until the fish is just opaque in the center, about 10 to 14 minutes, depending on the thickness of the fillets.

4. Meanwhile, heat the remaining tablespoon of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more.

5. Place a bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.

Serving Size: 1 fillet and about 1 1/2 cups vegetables

Nutrition Information

Number of Servings: 4
Calories
256
Protein
25 g
Total Carbohydrate
23 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
4 g
Sugar
7 g
Total Fat
9 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
49 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
37 %
Percent Calories from Carbohydrate
33 %
Percent Calories from Fat
30 %
Vitamin A
869 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
4 mcg
Vitamin C
33 mg
Vitamin D
63 IU
Folate
83 mcg
Vitamin E
2 IU
Vitamin K
8 mcg
Pantothenic Acid
1 mg
Calcium
49 mg
Iron
2 mg
Phosphorus
369 mg
Potassium
1117 mg
Sodium
227 mg
Zinc
1 mg