Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata
A sophisticated seafood dish featuring perfectly roasted halibut fillets served alongside tender beets and their greens, topped with a bright dill-orange gremolata. This elegant combination brings together the sweetness of beets with the delicate flavor of halibut and fresh citrus notes.
Ingredients
- •5 tablespoons olive oil, divided
- •¼ cup chopped fresh dill
- •1 tablespoon finely grated orange peel
- •3 medium beets with greens
- •½ cup thinly sliced shallots
- •4 fillets halibut fillets
Cooking Instructions
- 1.
Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
15 min
- 2.
Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
5 min
- 3.
Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.
8 min
