Baked Halibut with Brussels Sprouts & Quinoa

eatingwell.com

Lorrie Lanterman

1 pound Brussels sprouts, trimmed and sliced

1 fennel bulb, trimmed and cut into strips

1 tablespoon plus 1 teaspoon olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 (1 pound) halibut fillet, cut into 4 portions

4 cloves garlic, minced, divided

3 tablespoons lemon juice

2 tablespoons unsalted butter, melted

2 cups cooked quinoa (see Associated Recipes)

¼ cup chopped sun-dried tomatoes

¼ cup chopped pitted Kalamata olives

2 tablespoons chopped fresh Italian parsley or fennel fronds

Directions at eatingwell.com

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