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Oven-Roasted Halibut with Romesco Sauce

Halibut contains selenium, an essential mineral found in seafood that plays an important role in protecting your cells against the effects of free radicals. The antioxidant action of selenium can even help prevent heart disease, an associated condition of prediabetes and diabetes. Serve this beautiful dish with roasted red potatoes or quinoa. If you’re a salmon lover, feel free to swap out the halibut with salmon.

Makes 4 servings. Total preparation time: 10 minutes.


1. Pat the halibut fillets dry with paper towel. Season the halibut with salt and pepper. Heat the canola oil over medium-high heat in a large oven-proof frying pan until lightly smoking.

2. Add fish skin side up, and shake pan so that fish are moving and not sticking to the surface. Reduce heat to med-low and cook for 7 minutes, or until fish is slightly raw on top. Turn fish over and cook for 2 minutes more. Remove from pan and let it rest.

3. In hot sauté pan, add olive oil, and garlic. Cook for a few seconds. Add spinach and toss until just wilting. Add lemon juice and a pinch of salt. Toss.

4. Serve halibut on bed of spinach and top with warm Romesco Sauce.

Per serving: 156 calories, 7g total fat, 1g saturated fat, 36mg cholesterol, 121mg sodium, 679mg potassium, 2g total carbohydrate, 1g dietary fiber, 24g protein


8 halibut fillets, 3- to 4-ounces each, with skin

1 pinch salt and ground pepper
2 tablespoons canola oil
8 cups spinach
2 garlic cloves, minced
1 lemon, juiced
1 tablespoon olive oil
1 cup Romesco Sauce (recipe in Sauces section)

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy frozen halibut and prepared romesco sauce. Bake frozen halibut according to package instructions and serve over cooked broccoli topped with prepared romesco sauce. Serve with sliced almonds and lemon wedge for fresh flavors. Enjoy!