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Steamed Halibut With Zucchini, Squash, And Martini Relish

Steamed Halibut With Zucchini, Squash, And Martini Relish

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

For The Fish

  • 2 zucchini, sliced into 1/2 inch rounds
  • 2 yellow squash or summer squash, sliced into 1/2 inch rounds
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp Italian seasoning
  • 3 tbsp olive oil
  • 4 (5-6 oz each) skinless halibut fillets
  • 2 lemons, cut into wedges
  • microgreens, optional for serving

For The Relish

  • 1/3 cup manzanilla olives stuffed with pimiento, finely chopped
  • 1/3 cup roasted red peppers, finely chopped
  • 2 green onions, sliced
  • 2 sprigs fresh oregano, finely chopped
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 400 degrees F.
  • Combine zucchini, squash, salt, pepper, Italian seasoning and 2 tbsp olive oil in a medium bowl.
  • Lay out four 14-inch-long sheets of parchment paper on a work surface. Divide the zucchini/squash among the four parchment papers and place into the center. Put the halibut fillets on top of the bed of zucchini/squash. Brush the fillets with olive oil, season with salt and pepper, and give each fillet a squeeze of a lemon wedge.
  • Fold the parchment over the fish, then fold the edges over in small pleats to seal the parchment packet. Transfer all four packets to a large baking sheet. Bake for 20 minutes until veggies are tender and fish is cooked through.
  • While the fish is cooking, combine all of the relish ingredients in a small bowl and set aside.
  • Once fish is done, snip the parchment open with scissors, serve the fish with martini relish and additional lemon wedges.