One Pan Roasted Halibut with Fennel, Oranges & Olives

IMG_0270After another great and intense weekend of my yoga teacher training, it’s really nice to get home on Sunday evening and go into the kitchen, start with a glass of Prosecco and prepare dinner. I mean I REALLY enjoy this! No need to go out and grab dinner somewhere else. Just relax with a bit of cooking and eating at home :)

IMG_0269

The past Sunday I made an awesome dish that is very easy to prepare and roast all in one pan in the oven. The halibut was from the local fishmonger, caught in Santa Barbara. If you can’t get halibut or you would like to opt for a bit less pricey fish, you can use cod as well.

FullSizeRender-3

It takes about 15 minutes of preparation and 10-12 minutes of cooking. So overall, you can enjoy your dinner within half an hour. So there is still enough to relax with a nice glass of wine in front of the TV afterwards :)

How was your Sunday?

Roasted Halibut with Fennel, Oranges & Olives

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 2

Roasted Halibut with Fennel, Oranges & Olives

An easy one-pan dish that's low carb and gluten free and yet satisfying and full of flavor!

Ingredients

  • 1 orange
  • 1 fennel bulb, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons pitted Nicoise olives, halved
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 pound halibut fillet, cut into 2 inch thick pieces (alternatively, you can use cod)
  • 1/2 teaspoon ground black pepper

Instructions

Preheat the oven to 375°F.

With a zester or fine grater, remove 1 teaspoon of orange zest. Use a large, sharp knife to trim away all the peel and pith from the orange. Hold the peeled fruit over the bowl and cut in between the membranes to free the orange segments; you should have about ½ cup. Squeeze the membranes over the bowl to extract the juice; you want 1/8 cup. (Reserve any extra for another use.) Add the zest and segments to the bowl.

Halve the fennel bulb lengthwise, slice it thinly and add to the bowl with the orange segments. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.

Spread everything out evenly into a baking-proof pan. Place the fish fillets on top. Sprinkle with remaining the 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.

Enjoy!

http://blog.realpeoplekitchen.com/roasted-halibut-with-fennel-oranges-olives/

 

Pan-seared Fish Fillet with Fennel and Nectarines

photo

I recently signed up for another subscription… No, not for a magazine. For a local seafood service  that has 1 pound of freshly caught fish ready for me to pick up at the Farmer’s Market every Wednesday. I started last Wednesday. Last week’s caught was yellowtail, right here from the coast. Yellowtail is also known as Ahi Tuna. It is high in healthy omega 3 fats .

photo 1

But no worries, if yellowtail is not available at your fishmonger. You can use any other firm fish fillet (think Mahi Mahi etc.) for the recipe!

photo 2

photo 3I decided to serve this rich and flavorful fish just with something light and picked a mix of fennel – which goes along any fish, yum! – and nectarines.  And dill is the perfect partner for fish and fennel anyways… The red pepper flakes give a nice kick  :)

The dish easy great for a summer weeknight, ready in less than 20 minutes! Start searing the fillets skin side down first.

photo 4-1

Then flip and finish them on the flesh side while the fennel nectarine mix is sautéing together with the dill and the fennel fronds. photo 3-2Et voilà! Dinner for 2 is ready!

photo 2-1

Yellowtail with Fennel and Nectarines

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 people

Yellowtail with Fennel and Nectarines

A perfect weeknight summer dish - quick and light!

Ingredients

  • 1 lbs fish fillet – I used yellowtail (Mahi Mahi or any other firm fish fillet will work as well)
  • red pepper flakes
  • sea salt
  • black pepper
  • 2 tsp olive oil, divided
  • 1 bulb fennel, stalks removed (but reserve fennel fronds), quartered and sliced in wedges
  • 1 tsp agave syrup
  • 1/3 cup (80ml) vegetable broth
  • ½ yellow nectarine, sliced and thin wedges
  • ½ bunch fresh dill, chopped

Instructions

Season fish with red pepper flakes, salt and black pepper.

In a skillet, heat 1 tsp olive oil over medium high and sauté fennel for about 5 minutes.

Meanwhile, in a large pan, heat the remaining olive oil over medium-high, and place fish (skin side down, if any) into it. Sear for 6 minutes. Flip to cook for another 4 minutes. When done, remove from heat and let rest.

Season fennel with red pepper flakes and add agave syrup. Add vegetable broth and let cook covered with lid for 5 minutes. Add chopped fennel fronds, dill and nectarines. Increase heat for 2 more minutes. Season to taste.

Spoon fennel nectarine mix onto plates and place 1 fish fillet on each plate.

Enjoy!

http://blog.realpeoplekitchen.com/fish-fillet-with-fennel-and-nectarines/

Ratatouille

RATATOUILLE – a vegetable sauce from the Provence traditionally made with various bell peppers…

Ratatouille1

ratatouille2

I placed this recipe in the pasta category, as it is just a great pasta sauce! Today we had it with some quinoa rice pasta for lunch. 

But we love the Ratatouille as a side dish along with seafood, grilled chicken or steak.

 Anyway, it’s quick and easy – so you better double the recipe so you can enjoy over several meals, with or without pasta, vegetarian or with a nice piece of fish or meat.

ratatouille3

Ingredients:
1 Tbsp olive oil
½ red onion, chopped
1 small red chile, stem and seeds removed, finely chopped
2 red bell peppers, stem and seeds removed, coarsely chopped
1 yellow bell pepper, stem and seeds removed, coarsely chopped
1 yellow zucchini squash, coarsely chopped
1 garlic clove, minced
1 Tbsp fresh rosemary, chopped
2 Tbsps tomato paste
1/3 cup (80ml) water
2 tsps balsamic vinegar
sea salt
freshly ground black pepper

Directions:
In a large saucepan or dutch oven, heat olive oil over medium-high. Sauté onions and chile for about 5 minutes, until onions are translucent. Add bell peppers, zucchini squash and garlic and sauté for another 10 minutes, until the vegetables have softened a bit. Add rosemary and tomato paste and stir until well combined. Add water. Lower heat and let simmer for 10-15 minutes. Add the balsamic vinegar and let it cook for another 1-2 minutes. Season with salt and pepper.

photo 2-1

Serve with your favorite pasta or as a side dish along with European sea bass, grilled chicken or steak.

photo 3-1

What is your favorite dish that includes bell peppers?

Ratatouille

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 cups of sauce

Serving Size: 4

Ratatouille

RATATOUILLE - a vegetable sauce from the Provence traditionally made with various bell peppers...

Ingredients

  • 1 Tbsp olive oil
  • ½ red onion, chopped
  • 1 small red chile, stem and seeds removed, finely chopped
  • 2 red bell peppers, stem and seeds removed, coarsely chopped
  • 1 yellow bell pepper, stem and seeds removed, coarsely chopped
  • 1 yellow zucchini squash, coarsely chopped
  • 1 garlic clove, minced
  • 1 Tbsp fresh rosemary, chopped
  • 2 Tbsps tomato paste
  • 1/3 cup (80ml) water
  • 2 tsps balsamic vinegar
  • sea salt
  • freshly ground black pepper

Instructions

In a large saucepan or dutch oven, heat olive oil over medium-high.

Sauté onions and chile for about 5 minutes, until onions are translucent.

Add bell peppers, zucchini squash and garlic and sauté for another 10 minutes, until the vegetables have softened a bit.

Add rosemary and tomato paste and stir until well combined.

Add water. Lower heat and let simmer for 10-15 minutes.

Add the balsamic vinegar and let it cook for another 1-2 minutes.

Season with salt and pepper.

Serve with your favorite pasta or as a side dish along with European sea bass, grilled chicken or steak.

http://blog.realpeoplekitchen.com/ratatouille/