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Halibut with Butternut Squash & Gremolata

Name: Halibut with Butternut Squash & Gremolata
Prep time: 15

(17 votes, average: 4.12 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

This Halibut with Butternut Squash & Gremolata is a perfect fish dish for beginners in the kitchen. It is easy to make and delicious to eat. The mellow taste of halibut and the fresh...

1 pound butternut squash, peeled and cut into ½-inch cubes
1 pound potatoes, cut into ½-inch cubes
1 medium shallot, sliced
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper, to taste
4 four ounce skinless halibut fillets

For The Parsley Gremolata

1 cup fresh flat-leaf parsley leaves, chopped
1 to 2 small garlic cloves, sliced
3 teaspoons lemon zest
¼ cup water, as needed
⅓ cup olive oil
4 teaspoons lemon juice
Salt, to taste

Missing an Ingredient?

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Nutrition Facts

Calories

461 cals

Fat

24 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

17 g

Carbohydrates

38 g

Sugar

5 g

Fiber

6 g

Protein

26 g

Sodium

968 mg

Directions

Preheat the oven to 450 degrees. Prepare the gremolata as outlined here.
On a rimmed baking sheet, toss the butternut squash with sliced shallots, 1 teaspoon of olive oil, salt, and pepper. Bake in a single layer for 25 minutes, or until tender and just beginning to brown.
Rub the halibut fillets with the remaining 1 tablespoon of olive oil and a generous pinch of salt and pepper. Lay the fillets on top of the roasted butternut squash. Roast for about 10 minutes or until the fish is cooked through.
Serve the roasted butternut squashed topped with the fish and a generous spoonful of the Parsley Gremolata

Chef Tips

Substitute any thick-cut mild white fish for halibut. Try cod, haddock, or hake.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.