Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata
This is a really easy weekday dinner that produces minimal dishes and cleverly uses the whole beet - greens and all.
- 5 tablespoons olive oil, divided
- 1/4 cup chopped fresh dill
- 1 tablespoon finely grated orange peel and juice of 1 orange
- 4 medium beets, tops cut off and peeled
- beet greens very coarsely chopped (4 to 6 cups) - or, if you can only buy the beets themselves, you can also use chard or something else green looking
- 1/2 cup thinly sliced shallots
- 3/4 lb. halibut fillets or mahi-mahi fillets (about 1 inch thick)
Preheat oven to 450°F. 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. (They will cook a little more in the oven with the fish so they don’t have to be totally done). Uncover and drain. Cool beets slightly. 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.
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 and the orange juice.
Roast fish and vegetables until fish is just opaque in center, about 10 minutes. Divide fish and vegetables among plates. Sprinkle with any remaining gremolata and serve.