Ingredients
HALIBUT1 1/2 cups Vine-ripened cherry tomatoes
1 tbsp Chopped flat leaf parsley
2 tbsp Extra virgin olive oil
Salt and ground black pepper to taste
2 Fresh halibut fillets (1-inch thick), about 5-7 oz
1 1/2 tbsp Fresh thyme leaves
SPINACH
Extra virgin olive oil
1 Garlic clove, minced
9 oz Baby spinach, rinsed
Zest of 1 lemon
Description
Meals Matter
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