Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata
Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
Brush large rimmed baking sheet with 1 tablespoon oil.
Mix dill and peel in small bowl for gremolata.
Place beets in medium glass bowl; add enough water to cover beets halfway.
Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes.
Uncover and drain.
Cool beets slightly.
Peel and cut into 1/4- to 1/3-inch-thick slices.
Return beets to same bowl.
Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots.
Sprinkle with salt and pepper; toss well.
Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
Spread beet slices in single layer on half of prepared baking sheet.
Mound beet greens on other half of baking sheet.
Sprinkle fish with salt and pepper; place fish fillets atop beet greens.
Brush fish with remaining 2 tablespoons oil.
Sprinkle fish with 2 tablespoons gremolata.
Roast fish and vegetables until fish is just opaque in center, about 8 minutes.
Divide fish and vegetables among plates.
Sprinkle with remaining gremolata and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.