Pistachio Halibut

• Olive oil spray
• 1/2 leek (white part), chopped
• 1 small sweet potato, julienned
• 1/2 to 3/4 pound halibut fillets or steaks
• 1 tablespoon olive oil
• 1/4 cup shelled pistachios, roughly chopped
• 1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried
• 1 tablespoon chopped fresh marjoram or oregano, or 1/2 teaspoon dried
• 2 teaspoons chopped fresh lavender or thyme, or 1/4 teaspoon dried
• 1 shiitake mushroom, thinly sliced
• 3 cremini mushrooms, thinly sliced
• 4 plum tomatoes, quartered
• 5 to 10 thick asparagus stalks, trimmed

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the leek and sweet potato across the base of the pot.
4. Place the fish on top.
5. Drizzle the olive oil over the fish.
6. In a small bowl, combine the pistachios, parsley, marjoram, and lavender.
7. Spread the mixture over the fish.
8. Scatter the mushrooms over and around the fish.
9. Place the tomatoes around the pot, skin side down; top with the asparagus.
10. Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 359
13. Protein: 20g
14. Carbohydrates: 36g
15. Fat: 16g
16. Cholesterol: 19mg
17. Sodium: 169mg
18. Fiber: 7g

olive oil spray, sweet potato, olive oil, pistachios, fresh parsley, fresh marjoram, fresh lavender, shiitake mushroom, mushrooms, tomatoes, stalks

Taken from www.epicurious.com/recipes/food/views/pistachio-halibut-378779 (may not work)