| 9 | 30 | 624 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 2 fillet (6oz) | Wild Atlantic halibut |
| 1/3 cup | Pistachio nuts |
| 3 tbsp | Extra virgin olive oil |
| 2 cup | Cherry Tomatoes |
| 8 cup | Spinach |
| 1 cup | Oyster mushroom |
| 1 medium | Lemon |
| 2 medium shallot(s) | Shallots |
| 1 pinch | Sea Salt (to taste) |
1. Preheat oven to 325F.
2. Lightly toast pistachios and gently crush with back of pot.
3.. Lightly season halibut and tomatoes with sea salt and olive oil then place on parchment paper and bake in preheated oven for 15 mins.
4. Meanwhile, sauté minced shallot in wide pan with olive oil for about 5 mins and add finely sliced mushrooms and spinach (washed well) adding a squeeze of lemon juice and zest for another 3 mins (or until spinach is wilted.
5. Assemble and serve hot
Halibut is a great source of protein and Omega 3 fatty acids!
| Fruit | 0.5 |
| Meat | 1.9 |
| Meat Alternative | 0.7 |
| Vegetables | 7.8 |
