Roasted Halibut with Micro Green Cashew Puree

Serving size: 4

4 halibut fillets (about 1 1/2 pounds)
2 Tbsp lemon juice
1/4 cup grape seed oil (or avocado oil)
1 clove garlic, minced
Salt and pepper
6-8 oz micro greens

For the Puree:
4 oz micro greens
8-10 fresh Thai basil leaves
1 Tbsp fresh grated ginger
1 clove garlic
3 Tbsp rice vinegar
1/3 cup grape seed oil (or avocado oil)
1 Tbsp sesame oil
1 Tbsp cashew butter
1 tsp chile garlic sauce
1/2 tsp sea salt

Cooking Directions: Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper and place the halibut fillets on it. Whisk together the lemon juice, oil and minced garlic. Pour the mixture over the halibut, then sprinkle each fillet with salt and pepper. Roast for 15-20 minutes, until firm and flaky.

Meanwhile, add all the ingredients for the micro green puree into a blender. Puree until smooth and silky.

To serve, place each halibut fillet on a bed of micro greens. Then drizzle the sauce over the top.

Photo and original recipe courtesy of Kitchen Aid.
See the full recipe here.