Light summer fair featuring wild caught halibut and seasonal vegetables. Simple, vibrant and delicious.
- 1/2 pound, halibut
- 1/4 cup, il Fustino Garlic Olive Oil- separated
- 2 medium zucchini– spiralized
- 1 medium, shallot– thinly sliced
- zest of one lemon
- juice of half a lemon
- 1/4 cup, basil
- a large handful of cherry tomatoes– halved
- 1/4 cup, parmesan cheese
- red chili flakes– to taste
- salt and pepper– to taste
Preheat oven to 375 degrees Fahrenheit.
Heat up 2 tablespoons of garlic olive oil in an oven-safe skillet and sear each side of the halibut until the edges are golden brown. Once browned to your liking place the skillet into the preheated oven for 5 minutes or until the halibut is cooked all the way through.
In a large pan, heat up the remaining 2 tablespoons of garlic olive oil. Once oil is heated add the shallots and cook until softened- stirring regularly.
Add the spiralized zucchini noodles to the pan and saute for 4 minutes.
Toss in lemon zest and basil and heat through for 2 minutes.
Top with tomatoes, parmesan and season with red chili flakes, salt and pepper.
Plate and enjoy!
Adapted from our friends and site host partner Il Fustino. For more awesome recipes, oils and vinegars, check out www.ilfustino.com