Yes this dinner was a mouthful, and I’m not just talking about how delicious it is, I’m talking about how many things it included: Pan Seared Halibut with Roasted Tomatoes & Spicy Tahini Parsley Sauce served with Crispy Fennel Potatoes, Broccoli, and Purple Cauliflower.
But the truth is, although it seems like a lot, it was super duper easy and I made almost all of it earlier int he day so that when I got home from teaching at 5:30 starving for dinner I was able to pull it together in about 10 minutes.
What I Used:
- 1 6-8oz piece of wild halibut from Wabash Seafood Company
- 1 small head broccoli (cut into small florets)
- 1 small head of purple cauliflower (cut into small florets)
- 2-4 little potatoes (sliced thin)
- 1/2 head of fennel (or one really small head, sliced thin)
- 5-6 small tomatoes
- 1/4 cup of tahini
- 1/2 cup of hot water
- 1 lemon worth of juice
- 1 small palmful of finely diced parsley
- pinch of cayenne pepper
- Roast the cauliflower and broccoli on a baking sheet lined with parchment paper with a drizzle of oil, and a pinch of salt at 400 for 30-45 minutes until golden
- At the same time, toss the thinly sliced potatoes and fennel together with oil, salt, and pepper and roast on a baking sheet lined with parchment at 400 for 30-45 until golden and crispy
- In a small pyrex baking dish, roast the tomatoes with a drizzle of oil and a pinch of salt at 400 for 20-30 minutes
- Towards the end of the baking of the items in steps, 1-3 pan sear your halibut (simply salt and pepper both sides) then add oil to a pan on high heat and cook for about 5-7 minutes on each side.
- For the sauce, mix the tahini, hot water, lemon juice, parsley, cayenne and a sprinkle of salt then whisk together.
- Serve it all up with the roasted tomatoes and tahini sauce over top of the fish.
I baked all of the veggies earlier in the day and then popped them back in the oven to warm up while I cooked the fish for a quick and easy dinner when I got home!