Sun-Dried Tomato Gremolata Halibut

The cold of winter is slowly disappearing, leaving in its wake longer days, warmer weather and brighter colors. This deliciously simple halibut recipe incorporates all the best Spring has to offer: Fresh fish, delightful greens, and an Italinian-inspired herb mix all served in a simple, oven-to-table dish.
Gremolata is an Italian chopped herb condiment, typically made from lemon zest, garlic and parsley. The gremolata topping adds a unique herby flavor to the already tasty halibut, making this the perfectly elegant dish for any setting: Upscale, weeknight dinner or outdoor picnic.
Watch below as Gitty Rappport presents her Sun-Dried Tomato Gremolata Halibut recipe.
You will need:
4 Halibut Fillets
12 Oil Marinated Sun Dried Tomatoes (diced)
2 Cups Fresh Basil (chopped)
1 Cup Fresh Parsley (chopped)
1 Clove Garlic (crushed)
1 Lemon (juiced and zest)
1 Tablespoon Oil from the Jar of Sundried Tomatoes
Salt and pepper
1 lb. Asparagus (trimmed)
1 Bunch Spring Onions or Scallions
(sliced lengthwise)
1/4 Cups Pearl Onions (quartered)
1 Cup Peas
Directions:
Preheat the oven to 425°. Combine the tomatoes, herbs, garlic and lemon zest. Season with salt and pepper to taste.
Rinse and pat dry the fish fillets. Rub fish with oil and season with salt and pepper.
Place asparagus, spring onions and peas in a baking dish. Drizzle with the rest of the oil and season with salt and pepper.
Place fish in the center of the dish and smear gremolata over fish and vegetables.
Roast for 12-15 minutes until the fish is opaque and flakes easily.