Halibut with Lemon, Dill and Pea Tendrils

Ingredients

• Extra virgin olive oil

• 2 6oz halibut fillets

• Kosher salt

• Black pepper

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Aleppo pepper or red pepper flakes, or more to your liking

• 1 lemon

• 3 tablespoons chopped fresh dill

• 1 bunch pea tendrils

Instructions

1. Set a rack in the middle of your oven and preheat to 425°F. Lightly brush a sheet pan with thin layer of olive oil.

2. Season the halibut fillets. Sprinkle the fish all over with salt and pepper (about 1/2 to 3/4 teaspoon each), Italian seasoning, garlic powder, and Aleppo pepper or red pepper flakes (if using). Arrange on the prepared sheet pan.

3. Drizzle the fish with extra virgin olive oil. Cut half of the lemon into thin slices and arrange them on top of the fish (keep the other half of the lemon aside for now). Bake on the middle rack of the heated oven until the thickest part of the fish flakes easily at the touch of a fork, for 10 to 15 minutes.

4. While the fish bakes add pea tendrils into a mixing bowl and toss w/ the remaining lemon juice, the olive oil and salt and pepper to taste.

5. Remove from the oven and top with pea tendrils. Sprinkle on the dill and serve immediately.

Adapted from themediterraneandish.com