Under 30 Minutes

Seared Fish with Beets and Broccoli

A simple sear in a nonstick pan produces succulent fish for this weeknight dinner. Use any firm white-fleshed fish, such as cod, halibut, or mahi-mahi. For an easy side dish, roast beets and broccoli in a hot oven, which produces supertender vegetables.

  • Prep:
  • Total Time:
  • Servings: 4
Seared Fish with Beets and Broccoli

Source: Everyday Food, January/February 2011

Ingredients

  • 3/4 pound red or gold beets (about 3), scrubbed, peeled, and cut into 1/2-inch wedges
  • 1 head broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound skinless, firm white-fleshed fish, such as cod, halibut, or mahi-mahi, cut into 4 fillets
  • Lime wedges, for serving

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and broccoli with 4 teaspoons oil and season with salt and pepper. Roast until vegetables are tender when pierced with a knife, 20 to 25 minutes.

  2. Meanwhile, pat fish dry with paper towels and season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Add fish and cook until lightly browned on one side, 3 to 4 minutes. Flip and cook until lightly browned and opaque throughout, 3 minutes more. Serve fish with vegetables and lime wedges.

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