Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa.

  • ½ (5 oz) pkg
    baby spinach
  • 8 fl oz
    chicken or vegetable broth
  • 2 cloves
    garlic
  • ½ lb
    halibut fillet
  • ½
    lemon
  • ½ cup
    quinoa
  • ½ lb
    white mushrooms
  •  
    black pepper
  •  
    dill
  •  
    extra virgin olive oil
  •  
    gluten-free bread crumbs
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ½ cup quinoa
    8 fl oz (1 cup) chicken or vegetable broth
  • 3
    In a small bowl, mix together lemon juice, bread crumbs, dill, salt, and pepper.
    ½ lemon
    3 tbsp gluten-free bread crumbs
    ½ tsp dill
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Place halibut in a small baking dish. Drizzle with a little olive oil and top with bread crumb mixture, patting lightly to help it adhere.
    ½ lb halibut fillet
    about 1 tsp extra virgin olive oil
  • 5
    Place dish in the oven and bake until fish is white and flaky, 10-12 minutes. Change setting to broil and continue baking until bread crumb mixture turns golden brown, 1-2 minutes.
  • 6
    Heat a skillet over medium heat.
  • 7
    Peel and mince garlic. Wash, dry, and thinly slice mushrooms.
    2 cloves garlic
    ½ lb white mushrooms
  • 8
    Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add mushrooms and season with salt and pepper. Stirring occasionally, cook until softened, 4-5 minutes.
    about 1 tbsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 9
    Wash and dry spinach. Add to mushrooms and toss until just wilted, 1-2 minutes.
    ½ (5 oz) pkg baby spinach
  • 10
    Uncover quinoa and fluff with a fork.
  • 11
    To serve, place quinoa on a plate, add spinach-mushroom sauté, and top with halibut fillet. Enjoy!