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Baked Halibut with Vegetable Garnish, and Couscous

Baked halibut fillets with vegetable garnish, couscous, and pesto.
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This baked halibut dish is paired with a vibrant vegetable garnish, fluffy couscous, and a delightful homemade pesto, making it a healthy and flavorful meal. Perfect for weeknights or special occasions, this recipe combines tender halibut with fresh vegetables and a light, herb-infused couscous.

Ingredients

Scale

For the Halibut:

4 (6-ounce) halibut fillets

2 tablespoons olive oil

1 lemon, zested and juiced

2 cloves garlic, minced

Salt and pepper to taste

For the Vegetable Garnish:

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 red onion, diced

1 tablespoon olive oil

Salt and pepper to taste

For the Couscous:

1 cup couscous

1 1/4 cups vegetable broth

1 tablespoon olive oil

1/4 cup fresh parsley, chopped

Salt and pepper to taste

For the Pesto:

1 cup fresh basil leaves

1/4 cup pine nuts

1/2 cup grated Parmesan cheese

2 cloves garlic

1/4 cup olive oil

Salt and pepper to taste

Instructions

1. Preheat Oven and Prepare Halibut:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a small bowl, mix olive oil, lemon zest, lemon juice, and minced garlic.
  • Place halibut fillets on the prepared baking sheet. Brush the olive oil mixture over each fillet. Season with salt and pepper.
  • Bake for 12-15 minutes, or until the fish flakes easily with a fork.

2. Prepare Vegetable Garnish:

  • While the halibut is baking, heat olive oil in a large skillet over medium heat.
  • Add diced bell peppers, zucchini, and red onion. Sauté for 5-7 minutes, or until vegetables are tender. Season with salt and pepper.

3. Prepare Couscous:

  • In a medium saucepan, bring vegetable broth and olive oil to a boil.
  • Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
  • Stir in chopped parsley and season with salt and pepper.

4. Prepare Pesto:

  • In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
  • With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste.

5. Assemble the Dish:

  • Place a serving of couscous on each plate.
  • Top with a halibut fillet and a generous spoonful of vegetable garnish.
  • Drizzle pesto over the halibut and vegetables.
  • Serve immediately and enjoy!

Notes

For extra flavor, marinate the halibut in the olive oil mixture for 30 minutes before baking.

You can customize the vegetable garnish with your favorite seasonal vegetables.

Nutrition

Find it online: https://palmersdirecttoyou.com/baked-halibut-with-vegetable-garnish-and-couscous/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.