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Seared Fish with Beets and Broccoli

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.

Everyday Food, January/February 2011 http://www.marthastewart.com/335096/seared-fish-with-beets-and-broccoli
2.666665
Rated
53.3333100(10)10
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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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