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Broiled Caper Halibut with Cauliflower & Mushrooms.

  • 4 tbsp
  • 2 medium heads
  • 2 lb
    cremini mushrooms
  • 1 ½ lb
    halibut fillet
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
  • ½ cup
    black pepper
    extra virgin olive oil
    white wine vinegar
  • 1
    Preheat oven to broil on high and position rack about 6 inches under the broiler.
  • 2
    Wash and dry the fresh produce.
    2 medium heads cauliflower
    2 lb cremini mushrooms
    1 small bunch Italian (flat-leaf) parsley
    1 lemon
  • 3
    Remove leaves from cauliflower; cut into bite-sized florets and place in a large mixing bowl.
  • 4
    Cut mushrooms into quarters and add to the bowl with the cauliflower.
  • 5
    Drizzle cauliflower and mushrooms with oil and season with thyme, salt, and pepper; toss to coat.
    ¼ cup extra virgin olive oil
    1 tsp thyme
    1 tsp salt
    1 tsp black pepper
  • 6
    Place veggies on a parchment lined baking sheet. Place baking sheet in oven and broil until golden, 6-8 minutes, tossing halfway through.
  • 7
    Shave leaves from parsley stems; discard stems and mince the leaves. Set aside.
  • 8
    Cut lemon into wedges and set aside with parsley.
  • 9
    Drain and rinse capers.
    4 tbsp capers
  • 10
    Spread the oil over the halibut using a spoon or your hands and season with salt and pepper.
    1 ½ lb halibut fillet
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 11
    When cauliflower is golden, place fish on top and sprinkle with capers. Broil until the fish is opaque, 5-7 minutes.
  • 12
    When fish is cooked, sprinkle with raisins and broil until raisins are plump and hot, about 30 seconds.
    ½ cup raisins
  • 13
    Divide halibut and vegetables between plates and drizzle with vinegar and any accumulated pan juices. Top with parsley and serve with lemon wedges. Enjoy!
    2 tbsp white wine vinegar