Located in Seattle’s Famous Pike Place Market

Lemony Halibut with Bitter Greens and Fennel Salad

Lemony Halibut with Bitter Greens and Fennel Salad
  • lunch
  • salad
  • 2-3 servings
  • 18 minutes

Recipe by 10 Day Health Challenge.



  • 1 lbs. of halibut
  • ½ of a preserved lemon
  • ½ cup loose parsley leaves
  • 2 T extra virgin olive oil
  • 1 T honey
  • Sea salt and pepper


  • Mixed greens or spinach
  • Radicchio or other bitter winter green
  • Sliced apples
  • Sliced avocado
  • Sliced fennel
  • Chopped almonds
  • Dress with fresh lemon juice, olive oil, salt, and pepper


  1. Preheat the oven to 400 F.
  2. Remove the rind from the preserved lemon and finely dice. Mince the parsley. In a small bowl combine the lemon rind and parsley with the olive oil, honey, salt, and pepper. Mix with a fork, dissolving the honey into the olive oil.
  3. Salt and pepper the halibut fillets, then brush on the lemon herb marinade. Bake for 12 minutes, or until the fish is opaque all the way through.

    Serves 2-3.

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