Roast Halibut with Sauce Vierge & Sautéed Spinach
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Simple roast halibut and sautéed spinach get up-leveled with the addition of delicious Sauce Vierge - a mixture of fresh chopped tomatoes, olives, garlic, basil, cilantro and olive oil. The halibut gets simply roasted in the oven with olive oil, salt and pepper. You'll start by making the sauce vierge and letting it hang out in a bowl while you roast the halibut and sauté your spinach.
If you have the time and want a little more substance with this meal, simple roast potatoes are the perfect addition - just halve a 1/2 to a pound of marble potatoes, toss with olive oil salt and pepper, and roast at the same temperature as the fish for 30 minutes (I usually put them in the oven while I prep the fish so they finish around the same time).
While the recipe makes a lot of Sauce Vierge, you'll only use a few generous spoonfuls over the fish. The rest can be used for my linguini with shrimp recipe, or it's also delicious on top of toast (like bruschetta). The recipe here is for 2, but it easily scales up for more people by increasing the amount of fish you roast and the amount of spinach you sauté.