Hey! Try this fast, easy and hearty meal for a weeknight meal.
What you need
4 fillets halibut, about 6 ounces each
6 tablespoons Tessemae's Lemon Garlic
1 tablespoon coarsely ground black pepper
1 pound sweet potatoes (1 large or 2 medium), peeled and diced ½ inch
8 ounces cremini mushrooms, quartered
½ red onion, finely chopped
1 tablespoon, plus 1 teaspoon oil
coarse salt and fresh ground pepper
2 tablespoons chopped fresh parsley
1 lemon cut into wedges
What to do
Heat your oven to 450. Put the fish in a dish and coat with the Lemon Garlic and black pepper. Let marinate 15 minutes at room temperature.
Toss the sweet potato, mushrooms, onion and 1 tablespoon of the oil on a large rimmed baking sheet. Season with salt and pepper. Roast until the sweet potatoes are tender and browned, about 25 minutes.
While the veggies are roasting, cook the fish. Heat 1 teaspoon oil in a large, nonstick skillet over medium high heat until very hot. Add the fish filets, rounded side down, and cook until browned on the first side, about 4 minutes. Flip over, drizzle with 2 more tablespoons Cracked Pepper and transfer to the oven until just cooked through, about 4 minutes more, depending on the thickness.
Toss the parsley with the roasted vegetables. Spoon onto plates and top with the halibut and a drizzle of Lemon Garlic. Serve with lemon wedges on the side.