Marinated Halibut with Cauliflower Mash and Arugula
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prep time
30 mins
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cook time
40 mins
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total time
50 mins
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servings
2
INGREDIENTS
Marinated Halibut:
2 4-ounce halibut filets (or any white fish, such as tilapia or cod)
3 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil
1 lemon, juiced
3 cloves garlic, minced
2 Tablespoons fresh parsley, chopped
Salt and pepper to taste
Cauliflower Mash:
2 cups cauliflower florets
2-3 cloves garlic, minced
1 Tablespoon Pompeian Organic Robust Extra Virgin Olive Oil
2-3 Tablespoons unsweetened almond milk or vegetable broth
Salt and pepper to taste
Arugula Salad:
2 cups arugula
1 Tablespoon Pompeian Organic Robust Extra Virgin Olive Oil
1/2 lemon, juiced
Freshly grated Parmesan cheese (optional)
Salt and pepper to taste
PREPARATION
- Marinate the fish in a zip lock bag or Tupperware for 1 hour (do not exceed 2 hours). Preheat the oven to 400°F. Remove the fish from the marinade and pour the marinade into a small baking dish. Drizzle some of the Pompeian Organic Robust Extra Virgin Olive Oil on a hot skillet over medium heat. Sear the fish for 3-4 minutes each side until golden brown.
- Add the fish to the baking dish with the marinade and bake for an additional 8-12 minutes (depending on the thickness of your fish).
- For the cauliflower mash, steam cauliflower until soft. Add remaining ingredients and blend in a food processor or immersion blender until smooth. Season with salt and pepper to taste.
- For the arugula salad, toss ingredients together and season to taste. Fill your plate with fish, mash, salad and serve!
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