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Roasted Halibut Over Warm Lentil Salad with Yogurt Sauce

Makes: 4  servings Prep 20 mins Start to Finish 45 mins


  • 1 tablespoon  extra-virgin olive oil, plus additional for pan
  • 1 cup  French green lentils, picked over
  • 1 6 ounce container plain fat-free yogurt
  • 4 ounces  seedless cucumber, quartered, core removed and discarded, chopped
  • 1 tablespoon  plus 2-1/2 teaspoons fresh lemon juice
  • 1 teaspoon  minced garlic
  • 1 14 ounce can whole artichoke hearts, rinsed, drained and quartered
  • 2 cups  fresh baby spinach
  • 1/3 cup  (2 oz.) crumbled feta
  • 4 6 ounces  halibut fillets
  • 8 1/8inches  lemon slices


1. Preheat oven to 450 degree F and arrange rack in center. Lightly oil a baking pan.

2. Bring 6 cups water to a boil in a large saucepan. Add lentils and simmer until tender, about 15 minutes.

3. Meanwhile, stir together yogurt, cucumber, 1-1/2 teaspoons of the juice, and 1/2 teaspoon of the garlic; salt and pepper to taste, for yogurt sauce. Keep chilled until ready to use.

4. Drain lentils in a colander; transfer to a bowl. Immediately stir in oil, artichokes, spinach, feta, remaining 1 tablespoon plus 1 teaspoon juice and 1/2 teaspoon garlic; salt and pepper to taste. Keep warm, covered.

5. Rinse fillets and pat dry; season with salt and pepper. Dividing pan into 4 sections, arrange 2 lemon slices, side by side, in center of each section. Place 1 fillet on each pair of slices.

6. Roast until fillets are opaque and just cooked through, about 7 minutes.

To serve::

7. Divide lentils between 4 serving plates. Place fillets with lemon slices over lentils and drizzle with yogurt sauce. Serve remaining sauce on the side. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)495,
  • Fat, total(g)12,
  • chol.(mg)68,
  • sat. fat(g)4,
  • carb.(g)42,
  • fiber(g)9,
  • pro.(g)56,
  • sodium(mg)341,
  • Percent Daily Values are based on a 2,000 calorie diet