Baked Halibut with Brussel Sprouts & Quinoa

Ingredients

• 1 lb Brussel sprouts, trimmed and sliced
• 1 fennel bulb, trimmed and cut into strips
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 lb halibut fillet, cut into 4 portions
• 4 cloves garlic, minced, divided
• 3 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 2 cups cooked quinoa
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped pitted Kalamata olives
• 2 tablespoons chopped fresh Italian parsley or fennel fronds

Instructions

1. 1

   Preheat the oven to 400°F (205°C). Bring the protein to room temperature 20 to 30 minutes before cooking for even doneness.

2. 2

   Pat the protein dry with paper towels and season generously with salt, pepper, and any additional herbs or spices listed in the ingredients.

3. 3

   Heat an oven-safe skillet or roasting pan with a thin layer of olive oil over medium-high heat. Sear the protein on all sides until lightly browned, about 2 to 3 minutes per side.

4. 4

   Transfer the pan to the oven and roast until the internal temperature reaches the safe target — 145°F for pork loin and beef tenderloin (medium-rare), 165°F for turkey, 145°F for salmon and halibut.

5. 5

   Brush with any glaze or sauce in the last 5 minutes of cooking for flavor and shine.

6. 6

   Remove from the oven and let the protein rest for 5 to 10 minutes before slicing. This locks in the juices.

7. 7

   Serve with your preferred sides.