Recipe courtesy of Carla Hall/Clean Eating magazine
- Olive oil cooking spray
- Sea salt and ground black pepper, to taste
- 1 baby eggplant, sliced into 1/4-inch rounds
- 1 pint grape tomatoes
- 4 cloves garlic, whole
- 1 small zucchini, sliced into 1/4-inch rounds
- 2 cups low-sodium chicken or vegetable broth
- 2 high-quality mint tea bags
- 1/2 bunch basil
- 4 6-oz halibut fillets
- 1/4 cup pine nuts, toasted
- 7 to 8 basil leaves, cut into thin strips, for garnish
- Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt.
- Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper.
- Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.)
- Continue to cook for 5 to 7 more minutes.
- Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
- Keep oven at same temperature.
- On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray.
- Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
- While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil.
- Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags.
- When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper.
- Poach fish until it is white and a toothpick inserts very easily, about 12 minutes.
- Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
- To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish.
- Garnish with pine nuts and basil leaves.