Parsley and fresh herbs pair beautifully with fish for an antioxidant- and protein-packed meal. It’s best to make the herb dressing at least an hour before eating, but several hours ahead of time is preferable. Use two garlic cloves if you are short on time; otherwise use just one and add another if necessary before serving. You can substitute boneless skinless chicken breasts or any other fish for the halibut.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 cup flat leaf (Italian) parsley, tough stems removed, lightly packed (about 1 bunch)
2 tablespoons Bon Appetit fresh chives, packed
1 package Bon Appetit Poultry Blend fresh herbs, 1 teaspoon each thyme, rosemary and sage leaves, packed
1-2 cloves Melissa’s organic garlic, peeled and quartered
2 tablespoons Star capers, rinsed and drained
1/4 cup Healthy Valley low fat no salt added chicken broth
2 tablespoons fresh lemon juice
1/4 cup plus 2 teaspoons Napa Valley organic olive oil, divided
1/4 teaspoon crushed red pepper flakes
5 5-ounce halibut filets
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 box Epic Roots mâche

DIRECTIONS:
– Combine the parsley, chives, thyme, rosemary, sage, garlic and capers in a food processor. Process until finely minced or mince by hand. In a small mixing bowl, whisk together the broth, lemon juice, 1/4 cup olive oil, and red pepper flakes. Stir in the chopped herbs. Cover and refrigerate while you prepare the fish. Can be made one day in advance.
– Preheat the broiler. Place fish on a broiler pan and brush both sides with remaining two teaspoons of olive oil. Season tops with salt and pepper. Broil six to eight minutes, until exterior is opaque. Remove from oven.
– Arrange mâche in a serving platter and place fish on top. Drizzle fish and greens with herb dressing just before serving.

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