Roasted Halibut with Pickled Beets
2 slice(s) bread, 100% whole-wheat – or rye, slightly stale
4 teaspoons oil, olive, extra virgin – divided
1/2 cup shallot(s) – finely chopped
1/3 cup lemon juice – fresh
2 teaspoons butter
1 small capers – rinsed
2 pounds fish, halibut fillets – Pacific, or other firm-fleshed fish, cut into 8 pieces
1/4 teaspoon salt
16 ounces beets, sliced – pickled, drained and diced
1. Preheat oven to 425ºF. Coat a 9-by-13-inch baking dish with cooking spray.
2. To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
3. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
4. Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
5. Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
Makes 8 servings.
*Recipe and image courtesy of BetterEats.com.*