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Broccoli Halibut Bake

INGREDIENTS

Serves 4

  • Cooking spray or oil mister
  • 170g tenderstem broccoli
  • 3 teaspoons extra-virgin
    olive oil
  • Sea salt
  • ¾ cup (150g) halved cherry
    tomatoes
  • 2 garlic cloves, crushed
  • Pinch of crushed red chilli
    flakes
  • 4 halibut fi llets (about
    110g each)
  • Freshly ground black pepper
  • 2 tablespoons fresh lemon
    juice
  • 1 teaspoon chopped fresh
    oregano
  • 2 tablespoons freshly grated
    Parmesan cheese

METHOD

  1. Preheat the oven to 230°C/210°C fan/Gas 8. Lightly spray a 23 x 32cm baking dish with oil.
  2. Trim 2 to 3cm off the stems of the broccoli and halve the stalks lengthwise. Heat a large nonstick frying pan over medium heat. Add 2 teaspoons of the olive oil, then add the broccoli. Season with ⅛ teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the tomatoes and a pinch of salt and cook for 1 minute. Add the garlic and chilli fl akes and cook for 1 more minute.
  3. Season the fish with ¼ teaspoon salt and black pepper, to taste. Put the fi sh in the prepared baking dish and drizzle with the remaining 1 teaspoon oil and the lemon juice, and sprinkle with the oregano. Bake until the fish is partly cooked, about 5 minutes.
  4. Remove the baking dish from the oven, top the fi sh with the broccoli and Parmesan, and return the dish to the oven. Bake until the fish is cooked through and opaque, about 10 more minutes. Serve hot.

For more recipes from Skinny Taste: Light On Calories, Big On Flavour by Gina Homolka (Harper Thorsons, £18.99), click here