Baked Halibut with Caper Herb Sauce and Brown Rice
On days when I feel I need to eat healthier this is now my new go to. The herb caper sauce is packed with so much flavor, lemony, briny, spicy it’s a perfect balance on the baked halibut and brown rice. I’m sure it would be awesome on chicken or pasta as well.
Ingredients
Fish Topping:
- 2 tbsp. parsley, chopped
- 2 tbsp. chives, chopped
- 1 tbsp. lemon zest
Baked Halibut:
- 4 6-oz Halibut filets, center cut
- 2 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1 tsp. black pepper
- Caper Herb Sauce
- Sliced lemons for garnish
Caper Herb Sauce
- 1 cup baby arugula
- 2/3 cup flat leaf parsley
- ½ cup basil
- ¼ cup capers, drained, rinsed
- ¼ cup extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- ¾ tsp. salt
- Pinch of crushed red pepper flakes
Directions
Preheat oven to 375 degrees F.
For the fish topping, mix together the herbs and lemon zest in a small bowl and set aside. Drizzle a little olive oil on each piece of halibut and sprinkle the herb mixture on top. Season halibut with salt and pepper. Bake for 9-11 minutes until opaque in the center and firm to the touch. Plate each one on top of the wild rice and mushrooms, and spoon the caper herb sauce over the top.
Caper Herb Sauce: Place the arugula, parsley, capers, oil, lemon juice/zest, salt and pepper flakes in a food processor with metal blade attachment. Mix until all ingredients are blended together.
Brown Rice with Mushrooms
Ingredients
- 2 tbsp. olive oil
- 1 cup crimini mushrooms, sliced
- Salt and black pepper
- 2 cup brown rice
- 1 ¾ cup water
Directions
Heat the olive oil in a medium sauté pan over medium high heat and cook the mushrooms just until they are tender.
Bring the water to a boil in medium sauce pan and cook the brown rice to package directions and when cooked mix with the mushrooms. Serve with the halibut immediately!