Roasted fish is a revelation for those new to cooking seafood. This restaurant-worthy salad has a minimal ingredient list, allowing the flavors to shine. Serve with a cold, dry white wine, such as sauvignon blanc, for the full experience.
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- 8 ounces wild caught halibut
- 3 cups baby spinach
- 1 Broccolini, steamed and cut into bite-sized pieces
- 8 castelvetrano olives
- Microgreens, for garnish
- Lemon, cut into wedges
- 1 tablespoon olive oil
- Freshly Cracked Black Pepper and kosher salt
Preheat oven to 450F. Place halibut in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast until fish is just cooked through, 10 to 15 minutes. Set aside to rest. When cool enough to handle, flake into bite-sized pieces.
Arrange spinach on 2 large salad plates or bowls. Top with halibut, broccolini, microgreens, and olives. Drizzle with olive oil, season to taste with salt and pepper, and serve with lemon wedges.