Low-FODMAP Mediterranean Baked Halibut with Dill-Caper Sauce

Ingredients

• 2 fillets halibut fillets
• 2 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• 2 tbsp dill
• 1 tbsp capers
• 1 tbsp fresh chives
• 1 tsp dijon mustard
• 1 tbsp white wine vinegar
• 1 tbsp garlic-infused oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp parsley
• 1 cup green beans
• 0.5 cup baby carrots
• 1 tbsp unsalted butter
• 0.25 cup water
• 2 wedges lemon wedges

Instructions

1. 1Preheat oven to 400°F (200°C). Pat halibut fillets dry with paper towels, then season them with 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, salt, and pepper. Place the seasoned halibut on a baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
2. 2While the halibut bakes, prepare the dill-caper sauce. In a small bowl, whisk together the Garlic-Infused Oil, the remaining 2 tbsp lemon juice, white wine vinegar, Dijon mustard, capers, fresh dill, and fresh chives. Season the sauce with a pinch of salt and pepper to taste.
3. 3In a small saucepan, combine the green beans and baby carrots with 1/4 cup water. Steam until the vegetables are tender-crisp, which should take about 5-7 minutes. Drain any remaining water, then toss the steamed vegetables with unsalted butter, a pinch of salt, and pepper.
4. 4Serve the baked halibut immediately. Generously top each fillet with the fresh dill-caper sauce. Garnish with fresh parsley and a lemon wedge, serving alongside the steamed green beans and baby carrots.