Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.

Source: Diabetic Living Magazine, Winter 2020




Ingredient Checklist


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

  • 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.

Associated Recipes

Nutrition Facts

3 oz. fish + 1 cup vegetables + 1/2 cup quinoa
406 calories; protein 29.7g; carbohydrates 36.1g; dietary fiber 7.9g; sugars 5.1g; fat 17.1g; saturated fat 5.3g; cholesterol 70.8mg; vitamin a iu 1904.2IU; vitamin c 96.9mg; folate 145.9mcg; calcium 107.9mg; iron 3.8mg; magnesium 126.3mg; potassium 1378.7mg; sodium 560.1mg.