Baked Halibut with Brussels Sprouts Quinoa
Ingredients
- 1 pound Brussels sprouts, trimmed and sliced
- 1 fennel bulb, trimmed and cut into strips
- 1 tablespoon plus 1 teaspoon olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 (1 pound) halibut fillet, cut into 4 portions
- 4 cloves garlic, minced, divided
- 3 tablespoons lemon juice
- 2 tablespoons unsalted butter, melted
- 2 cups cooked quinoa
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped pitted Kalamata olives
- 2 tablespoons chopped fresh Italian parsley or fennel fronds
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