Pan-Roasted Halibut with Arugula Salad
Serves 2
Ingredients
HALIBUT
- 2 halibut fillets (6 ounces each)
- Kosher salt (to taste)
- Pepper (to taste)
- 2 tablespoons extra virgin olive oil
SALAD
- 2 cups baby arugula
- 1 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Kosher salt (to taste)
- Pepper (to taste)
Directions
- Preheat oven to 400°F.
- Heat an oven-proof skillet over medium-high heat; add olive oil. Place halibut in pan, skin side up. Gently press down on fish to ensure full contact. Sear until golden, 4 to 5 minutes. Flip fillets over and transfer skillet to oven. Bake until cooked through, about 5 minutes for 1-inch thick fillets.
- While fish cooks, gently toss salad ingredients together in a medium bowl.
- To serve, divide salad between two plates, top with halibut filets.
Cook Tips
If you do not have an oven-proof skillet. transfer fish to oiled baking sheet after searing and before roasting.
Nutrition
Amount Per Serving (based on 2 servings)- Calories: 340
- Fat: 23.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 85.0 mg
- Sodium: 125.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 32.0 g