Difficulty: Medium - experience needed
Dietary guidance: n g d
4 tbsp olive oil
juice of 2 lemons
2 tbsp lemon or orange zest
1 cup fresh flat-leaf parsley, chopped
1/2 cup fresh chives, chopped
1/4 cup fresh mint, chopped
2 garlic cloves, 1 mince and 1 whole
1 pint cherry tomatoes, halved
salt to taste
freshly ground black pepper to taste
non-stick cooking spray
4 halibut fillets
1 cup of cooked millet
1. In a medium bowl mix together 2tbsp of olive oil, the juice of 2 lemons and 1tbsp or lemon or orange zest. Add the parsley, chives, mint and minced garlic. set aside.
2. Preheat the oven to 425*. In a large bowl toss one pint of halved tomatoes with 1tbsp of olive oil, the whole garlic cloves and salt and pepper to taste. Mist a baking sheet with the cooking spray. Transfer the tomatoes to the sheet, cut side up and roast 20 mins or until soft and juicy.
3. While tomatoes are cooking, mist a baking pan with cooking spray. Place the halibut in the pan and rub with remaining oil, lemon juice and lemon or orange zest mixture; season with salt and black pepper to taste. (optional: to make the halibut tender and juicy, you can get a bottle of lemon juice and pour it over the fillets, there should be enough lemon juice to fully surround all fillets). When tomatoes have cooked 10 mins place fish in oven and bake 8 to 10 minutes or until flaky but still moist.
4. remove halibut and tomatoes from oven. toss tomatoes with dill and spoon over fish. Combine cooked millet, the remaining pint of tomatoes and lemon mixture. serve.