PAN-SEARED HALIBUT WITH ROASTED TOMATOES & LEMON-GARLIC SPINACH

Day 1
Here we go! This is going to be a fun 50 days of eating healthy, flavorful foods. Before I mention anything about this recipe, let me first say that already I have found a few tips to making cooking simpler. 1. Read through the entire recipe before starting. There's nothing worse than realizing you needed to grate the lemon 5 minutes ago. 2. Get all your ingredients out as well as your pots and pans before beginning. You don't want to run around the kitchen looking for the bowl that suddenly came up missing while your tomatoes are roasting on high heat. Now to the recipe. It's easy and most of the ingredients you probably already have in your kitchen. Tomatoes are great this time of year and the lemon-garlic combination in the spinach is perfect for summertime.

Recipe

HALIBUT

1½ cups vine-ripened cherry tomatoes 

1 tablespoon chopped flat leaf parsley

2 tablespoons extra-virgin olive oil

Salt and ground black pepper to taste

2 fresh halibut fillets (1-inch thick), about 5 to 7 ounces 

1½ tablespoons fresh thyme leaves 



SPINACH 

1 tablespoon extra-virgin olive oil 

1 garlic clove, minced 

9 ounces baby spinach, rinsed

Zest of 1 lemon


Directions
1. Preheat oven to 375˚F.

2. On a medium sheet pan, toss the tomatoes and parsley in 1 tablespoon of the olive oil and season with salt and pepper. Place in oven. (Tomatoes will roast for about 10 minutes.) 



3. Meanwhile, rinse and dry the halibut. Sprinkle with thyme leaves and season with salt and pepper. 



4. Place a medium ovenproof sauté pan over high heat; add the olive oil and then add the halibut fillets. Turn the heat down to medium and continue to cook the halibut until golden, about 3 minutes. Turn the halibut over and place the pan in the oven. Cook for 5 minutes.

5. In another medium sauté pan over high heat, sauté the garlic in 1 teaspoon of oil and add the spinach. Toss and add the lemon zest. Remove the spinach mixture from the heat.

6. Divide the spinach between two plates and top with the halibut and roasted tomatoes.

Nutrition Facts
Per serving: 443 calories, 21 g fat, (3 saturated), 19 carbohydrates, 46 g protein, 7.8 g fiber, 608 mg sodium (26% Daily Value).

Recipe adapted from http://www.naturalhealthmag.com/