Baked Halibut and Vegetables
Rinse cauliflower and cut smaller if necessary.
Rinse tomatoes and cut into eighths.
Rinse spinach and tear smaller.
Peel garlic and cut into slices.
Blanch cauliflower in boiling salted water for about 7 minutes. Remove, rinse in cold water and drain. Heat the oil in a pan. Add cauliflower and season with salt, pepper and cumin. Add spinach and cook. Add the tomatoes, briefly heat and season to taste.
Cut fish fillets into serving pieces, drizzle with lemon juice and season with salt and pepper. Sauté in hot butter on both sides for about 1 minute. Remove. Place with the vegetables in an ovenproof pan and bake at 0°C (approximately °F) for about 15-20 minutes until done. Cook garlic in butter and stir in the parsley.
To serve, transfer to plates. Garnish the fish with the garlic and parsley mixture.