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Dairy
Easy
2 Servings
Allergens 
50 Minutes
Diets
Serve me fish and wine, and my world is already fine. Baked halibut neatly perched atop sauteed kale, topped with pine nuts and a dollop of dill dip. All you need is a smooth white wine to sip between bites. A nice champagne or a sauvignon blanc—it’s your choice entirely. That’s a toast to elegant dining.
1 teaspoon oil
2 halibut fillets
6 tablespoons butter, melted
3 tablespoons chopped fresh parsley
1/2 cup capers
1 lemon, sliced
2 tablespoons coconut oil or any other oil
4 cloves garlic, smashed
2 small shallots, sliced thinly
5 ounces kale
4 ounces summer crisp lettuce (or other tender greens)
1/2 teaspoon Haddar Salt
1/2 cup pine nuts
1/2 tablespoon grated Parmesan cheese
1 and 1/2 cups sour cream
1 and 1/2 tablespoons Gefen Mustard
1 tablespoon Tuscanini Lemon Juice
1 and 1/2 tablespoons chopped dill
Preheat oven to 325 degrees Fahrenheit.
Heat oil in a large skillet. Sear halibut for two minutes on each side. Add butter and parsley to the skillet, and once melted, baste halibut with butter and cook for one to two minutes. Transfer to an oven-safe baking dish with capers, lemon, and parsley. Cook, uncovered, in the oven for 20 to 25 minutes.
Melt coconut oil in a large skillet. Sauté garlic and shallots for five minutes. Add kale and greens and cook until wilted. Remove from heat and top with pine nuts and Parmesan.
Mix sour cream, mustard, lemon juice and dill until combined. Serve with halibut.
Photo by Yossi Einhorn
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