Recipe Adapted from Tieghan Gerard's Half Baked Harvest: Super Simple
2 (8oz) halibut fillets
2.5 tbsp extra virgin olive oil
1/2 tbsp fresh thyme leaves
crushed red pepper flakes, to taste
salt & pepper, to taste
1/2 honeycrisp apple cored and sliced
1/2 medium yellow onion
1/2 (14 oz) can chickpeas, drained, rinsed, and patted dry
1/2 lemon sliced
3/4 cup cooked quinoa
2 handfuls of kale, destemmed and roughly chopped
1 tbsp balsamic vinegar
Preheat the oven to 450º F.
Season the halibut with 1/2 tbsp olive oil, pepper. Place on baking sheet. Place the apple, onion, and chickpeas around the halibut & drizzle with 1/2 tbsp olive oil. Add s + p. Then, top the dish with lemon slices.
Bake until halibut is white, & flakes easily, approx. 11-14 minutes.
Switch to a broil, and slightly char the halibut, about 1 minute.
Remove the baking sheet from the oven and reduce temperature to 400ºF. Place halibut on a plate.
Add quinoa & kale to the baking sheet with the apple, onion, and drizzle with 1.5 tbsp olive oil and the vinegar. Toss to combine.
Place the halibut on the bed of quinoa, kale, + other goodies and place it back in the oven about 3-5 minutes longer. YUM!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.