Get your week off to a good start with a lovely serving of Omega-3s! The FDA recommends consuming two servings of seafood per week to boost heart and brain health, which means that it’s not a bad idea to start eating fish earlier in the week so that you can plan your next fish dish before the week is over. And if you’re like me, you can always double up your recipe so that you can dive into more omega-3s for lunch the next day. How is that for fantastic?
Because I’ve been eating a lot of salmon, tuna, and black cod recently, I decided this time to opt for halibut. While halibut is admittedly less rich in omega-3s than the latter, one 6-oz portion is still going to net about 900mg of omega-3s, which is still considerable. So if you find yourself growing tired of seafood highest in omega-3s, don’t hesitate to choose an option in the middle range, like halibut. I think that adding diverse foods to your diet is best, especially because it will lessen your chance for boredom!
Before you dive into meal planning for the delicious recipe below, check out the list made by Seafood Health Facts that details the omega-3 content of various types of fish.
Halibut with Zucchini, Olives, and Sun-Dried Tomatoes
Time: 35 Minutes
2 medium zucchini, sliced into thin rounds
1/4 tsp sea salt
1/3 cup sun-dried tomatoes in oil, drained and coarsely chopped (reserving 2 tsbp oil)
1/4 cup cilantro, coarsely chopped
1/2 cup oil-cured black olives, pits removed, and coarsely chopped
Freshly ground black pepper
Four (6-ounce) skinless halibut fillets
Preheat the oven to 400F.
Add zucchini and salt to a medium boil and let sit for 10 minutes. Rinse, drain, and pat zucchini dry.
Arrange 4 long pieces of foil on a work surface and brush each piece of foil lightly with a little of the reserved sun-dried tomato oil.
Add sun-dried tomatoes and remaining oil to a small bowl with cilantro and olives, and season with salt and pepper.
Arrange your zucchini over each piece of foil by overlapping slices about the same size and shape of each fish fillet. Top zucchini with half of the sun-dried tomato mixture. Arrange fish over vegetables and top with remaining sun-dried tomato mixture. Seal each fillet with foil by folding into packets. Set on a baking sheet and bake for about 15-20 minutes, until the fish has cooked through and reaches an internal temperature of 145F.
Carefully open each packet and transfer to serving plates. Enjoy!