Lemon roasted halibut with quinoa and spring vegetables Recipe
Lemon roasted halibut with quinoa and spring vegetables
Total time: 30 to 60 minutes

Cooking time for quinoa: 40 minutes approx.
Cooking time for halibut: 7 minutes

Difficulty: Easy
Chef's Note

Editor's Note
When cooking the vegetables, check for doneness by simply piercing with the tip of a knife. Spring vegtetables are very fresh and tender and require minimal cooking. However, you could prepare this recipe with more "mature" vegetables, in which case, blanch them for 2-3 minutes or cook separately depending on their degree of freshness.

If your almonds aren't toasted...
There's nothing easier. Preheat the oven to 200° C/400° F. Place the almonds on a baking sheet in a single layer and toast for 8-12 minutes, stirring halfway through, until they are lightly toasted. Remove from the oven and allow to cool. You can leave the toasted almonds plain or season them to taste.

For 6 servings

- 6 halibut fillets of 5 oz / 142 g each
- 6 sprigs of dill
- 2 lemons thinly sliced
- 2 Tbsp. unsalted butter
- 60 ml / 1/4 cup white wine
- salt and butter to taste

Spring vegetables
- 1 bunch of asparagus cut into 6 pieces on the bias
- 260 g / 4 cups sugar snap beans cut into 4 pieces on the bias
- 290 g / 2 cups sweet peas
- 250 ml / 1 cup toasted chopped almonds
- 100 ml / 2/5 cup unsalted butter
- 1/2 lemon, juice

- 500 ml / 2 cups yellow quinoa
- 1/2 lemon, zest
- 1/4 bunch of chives, finely chopped
- 1/4 bunch of terragon finely chopped
- 85 ml / 1/3 extra virgin olive oil
  1. Preheat oven to 190°C / 375°F.
  2. Rinse quinoa thoroughly and place in a rice cooker with 3 cups of water; cook until done.
  3. Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby. Blanch asparagus, snap peas and sweet peas by placing them into the boiling water for about 1 minute. Strain and remove to ice water for another minute to stop the cooking. Drain well and set aside.
  4. Remove quinoa from rice cooker, place into a large bowl and mix together with lemon zest, chives, tarragon and olive oil. Season to taste with salt and pepper.
  5. Season fish with salt and pepper and place onto a parchment-lined sheet tray. Place a sprig of dill onto each piece of fish; layer each with 3-4 lemon slices and top with 1 tsp. butter. Splash with white wine and cook uncovered approximately 7 minutes.
  6. While the fish is cooking, add butter and allow it to melt and foam up in a pan over medium high heat. Add the lemon juice and blanched vegetables and toss quickly. Season to taste and add toasted almonds to vegetables.

To serve, arrange quinoa and fish on a plate and spoon vegetables around and over the fish.

Nutritional values per serving

Calories 893; Fat 51 g; Sat Fat 13 g; Mono Fat 25 g; Poly Fat 9 g; Protein 51 g; Carb 60 g; Fiber 14 g; Cholesterol 86 mg; Sodium 177 mg; Calcium 256 mg; Potassium 1692 mg; Vitamin E 13 mg.

More recipe ideas

Photo and recipe: Almond Board of California 

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