Halibut With Roasted Beets, Beet Greens, And Dill-Orange Gremolata

1. 1

   Preheat oven to 450u00b0F. 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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.