Finding time to cook can be quite difficult during the busy work week. What’s more, finding the time to cook quick and healthy recipes can be challenging, as well. I’m always on a mission to create some easy, go-to recipes that always taste great and won’t make me feel super full and lethargic after consumption. Get ready to eat!
What I love so much about this recipe is how simple and amazingly delicious the ingredients are. I have been eating a lot of fish lately to the point where I could be called a pescetarian. Don’t get me wrong, I do love my beef, pork, and chicken, but fish is usually my go-to during the week because it cooks quickly, it’s healthy, and can be seasoned and prepared a variety of ways. Consuming more fish and seafood into your diet will help improve your health dramatically. Make simple changes to substitute a piece of fish in place of meat. Give this recipe a try and you’ll be thanking me later.
For this recipe you will need:
(2) 4 oz. halibut filets
1 sweet potato, peeled and small dice
1 small fennel bulb, cored and sliced into 1/4″ slices
2 Tbsp heavy cream
2 cups kale
4 Tbsp olive oil
2 Tbsp unsalted butter
1 tsp Herbs de Provence
1 tsp lemon juice
Salt and Pepper
Preset the oven to 400 degrees F. Toss the diced sweet potato and sliced fennel with 2 Tbsp olive oil and a pinch of salt and pepper. Spread out evenly onto a baking sheet and bake until tender, about 20 minutes.
In the meantime, season the halibut on both sides with a pinch of sea salt, freshly ground black pepper, and Herbs de Provence. (*Herbs de Provence is a mix of five, dried herbs: rosemary, thyme, oregano, marjoram, and lavender.) Heat 2 Tbsp olive oil in a large saute pan over medium high heat. Once the pan is hot, sear the halibut on the top side for about 4-5 minutes. Turn the fish over and sear for an additional 4-5 minutes. Once the second side of the fish is searing, add 1 Tbsp of butter to the pan and baste the fish with the melted butter. This will give the fish extra delicious flavor. Squeeze 1 tsp fresh lemon juice in the pan. Remove the fish and set aside.
Heat 1 tsp olive oil in a small saute pan and cook the kale until it begins to wilt, about 3 minutes. Remove from the heat. Then, add the roasted sweet potato and fennel to a blender or food processor with 1 Tbsp butter and 2 Tbsp heavy cream. Blend until the puree is smooth and creamy. Season with salt and pepper to taste. Spread a layer of the puree onto a plate and top with the wilted kale, followed by the halibut. I garnished mine with a lemon wedge but you could also pile a pinch of microgreens onto the fish to add color and height.