Fish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes. Source: Diabetic Living Magazine, Winter 2020

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Ingredients

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Directions

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  • Position racks in upper and lower thirds of oven; preheat to 400 degrees F.

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  • Combine Brussels sprouts, fennel, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until tender, 20 to 25 minutes.

  • Meanwhile, place halibut on another large rimmed baking sheet and top with half of the garlic and the remaining 1/4 tsp. each salt and pepper. Combine lemon juice and melted butter in a small bowl. Drizzle or brush half of the mixture over the fish. Bake until the fish is opaque and flakes easily with a fork, 12 to 15 minutes.

  • Meanwhile, combine quinoa, the remaining 1 tsp. oil, sun-dried tomatoes, olives, and parsley (or fennel fronds) in a medium bowl.

  • Add the remaining garlic to the lemon-butter mixture. Pour the mixture over the vegetables and bake for 1 minute more. Serve the halibut and vegetables alongside the quinoa mixture.

Nutrition Facts

406 calories; 17.1 g total fat; 5.3 g saturated fat; 71 mg cholesterol; 560 mg sodium. 1379 mg potassium; 36.1 g carbohydrates; 7.9 g fiber; 5 g sugar; 29.7 g protein; 1904 IU vitamin a iu; 97 mg vitamin c; 146 mcg folate; 108 mg calcium; 4 mg iron; 126 mg magnesium;

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