I used to think rosemary was only for Thanksgiving dishes. However, in countries other than US, rosemary becomes an every day herb that provides a strong flavor.
You an find rosemary as a prominent herb in French, Italian, and Spanish dishes. For this particular recipe, I paired rosemary with oregano for a distinctive Italian flair.
Therfore as you read, the next section
1. I am not a trained chef or nutritionist.
2. I am not a medical professional.
3. I am not a professional photographer.
Ingredients
4 Halibut Fillets apout 5 oz each.
4 cups Yellow Onions, chopped
4 cups Roma Tomatoes, diced
2 Tbsp Garlic, minced
2 Tbsp Olive Oil
4 Tbsp Lemon Juice
2 Tbsp Fresh Rosemary, chopped fine
1 Tbsp Dried Oreagno
1/2 Tsp ground pepper
1/4 Tsp salt
Preparation
- Rinse the Halibut Fillets and pat dry. Salt and pepper on both sides.
- Peel the onions and dice.
- Wash the tomatoes and dice.
- Peel the garlic and mince.
- Rinse the roesmary and peel the leaves off the stems, chop finely.
Cooking
Cooking is a two step process.
In the first step, you will heat the olive oil in a pot. When the oil is shimmering, but not smoking, add the onions and garlic for a few minutes until the onions are softened.
Next, add the tomato and bring to a simmer. Simmer for about 5 minutes stirring occasionally. Add the lemon juice, rosemary, oregano, salt and pepper and continue simmering for about 5 more minutes. The house is going to smell really good!
While the veggies are simmering, line a baking dish with foil and preheat your oven to 300 degrees.
In the second step, you will pour the simmered veggies into your baking dish, then lay the halibut fillets on top.
Bake the dish for about 15 to 20 minutes until the fillets are approximately 130 degrees.
Nutrition
This menu creates 4 servings and is a surprisingly well balanced dish with the Macros.
Just a few notes …
My original intention was to do fresh rosemary, oregano, and basil. However, the store was a bit shy on fresh herbs. I was happy to find fresh rosemary. Go light on the rosemary with fish dishes. It does well with fish, but can be overpowering.
For this dish I decided to simmer all the veggies together to get a blend of the flavors. Often when the veggies cook along with the meat, the flavors of each veggie is distinct. I was going more for a chunky tomatoe base as opposed to a vegetable side. While I paired this dish with a wild rice blend, it would also go well with a pasta side and some parmesan.
Of course you can use your favorite herb mixture and even add different veggies to the mix. Did you play with a few different ingredients? Let me know what your favorite mix is!