Halibut Fillet with Italian Veggies
Today marks the first day of the Whole30 Challenge. I’m super excited – eating paleo isn’t all that difficult for me… but I’ve been cheating and have been less compliant with the whole sugar thing (sugar is a toxin to the body). A 30 day detox is going to be wonderful!
To mark day 1, here’s something I made a few days back and am eating today for leftovers. It’s delicious. I love fish. I love halibut. I love Italian (organic) veggies. I love combing the two. My mouth is a veritable explosion of delicious goodness right now… but maybe that’s the side of homemade sauerkraut talking… errr – effervescenting. So here ya go! Day 1’s breakfast. (I turned it into a hash this morning and served it over a bed of arugula – it’s a bit different than how I served it up a few nights back.)
Halibut Fillet with Italian Veggies and Arugula
- 1 wild-caught halibut fillet, about ¾#
- 3 small, organic, non-GMO zucchini, diced
- 1 medium onion, diced
- 1 pint organic, non-GMO grape tomatoes, quartered
- 3 garlic cloves, minced
- 3 tbsp fresh organic basil, minced
- ½ tsp fresh ground black pepper
- ¼ tsp sea salt
- 1 tbsp extra virgin olive oil
- Preheat oven to 450 degrees Fahrenheit.
- Heat olive oil in a skillet over medium heat and add onion, zucchini, and garlic and saute until soft. Stirring occasionally.
- Remove from heat and add tomatoes, basil, salt and pepper. Toss until evenly distributed.
- In an oven-safe dish (I used my cast iron skillet), lay out the halibut. Spoon the veggies over the top of the halibut and cook for about 15 minutes, or until the halibut is flakey.
- Serve hot, with veggies over-top.