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Baked Halibut with Easy Pan Ratatouiile and Watercress Salad

















Ingredients you’ll need per serving:

4 oz Halibut steak or fillet
1/2 lemon
1/8 tsp. tarragon
kosher salt and fresh ground pepper to taste

Easy Pan Ratatouille:
1/2 clove fresh garlic minced
1/2 cup sliced yellow onion-quartered and sliced
1/2 cup green bell pepper-sliced and cut into bite sized pieces.
1 roma tomato-chopped
1/2 cup water
1/8 tsp. dill weed
2 tsp. lemon juice-fresh squeezed
1/2 tsp. Italian seasoning
kosher salt and fresh ground pepper to taste

Watercress Salad Dressing:
1 cup of fresh watercress-ruff chopped
2 tbsp. lemon juice-fresh squeezed
2 tbsp. rice wine vinegar
1/2 clove fresh garlic-minced
1/2 tsp. Dijion mustard
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/2 Roma tomato-sliced

How to prepare:
Fish: Debone and skin fish. lightly season with tarragon, salt and pepper. Place two thin slices of fresh lemon over the fish. Wrap in parchment paper. Bake in a 350 degree oven for 25 minutes. Keep wrapped in paper until served.
(serve very, very soon!) Garnish with the baked lemon slices.

Easy Pan Ratatouille: Pan roast garlic, onions, and bell pepper. Season with salt, pepper, dill, italian seasoning, and lemon juice. Add chopped tomato and water. Simmer until tomatoes cook down and vegetables are al dente and serve.

Watercress dressing: Wash watercress, dry and chill. Combine lemon, rice wine vinegar, garlic, dijion mustard, salt and pepper. Wisk with a fork. Toss dressing in the watercress and serve with tomatoes on top.

Bon Appetit!

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