Lemony Halibut with Chickpeas

Recipe Adapted from Tieghan Gerard's Half Baked Harvest: Super Simple

Serves Two

The Ingredients

• 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

The Instructions

• 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!

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NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.