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

  1. 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.
  2. 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). 
  3. 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.
  4. For the arugula salad, toss ingredients together and season to taste. Fill your plate with fish, mash, salad and serve!

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