Inspired by Martha Steward’s summer issue of “Living” magazine I made my own baked halibut with home made zucchini spaghetti. A delicious and healthy dish for any dinner occasion!
3-5 cups of fresh zucchini spaghetti (mix of green and yellow)
4 portions (5 oz each) of halibut
1 tablespoon fresh thyme
3 tablespoons of olive oil
1 cup of cocktail tomatoes
1 tablespoon of caper
salt and pepper to season
First, make the spaghetti from the zucchini.
Next, place the zucchini in a 9 x 13 inch baking dish and mix with 2 tablespoons of olive oil, thyme, caper, salt and paper.
Place over the zucchini the halibut, drizzle with olive oil (season with salt and pepper) and top with tomatoes and remaining zucchini.
Bake (covered with parchment or aluminium foil) at 400 F for about 15-20 minutes. Remove the foil and bake for another 10-15 minutes or until the halibut is done and the zucchini is soft.
Drizzle with lemon juice and sprinkle with fresh thyme for extra taste.