1. Prepare Vegetables

   Mince shallot and chives.

   • 1/2 , minced Fresh Shallot
   • 1/4 bunch , minced Fresh Chives
2. Prepare Halibut

   Set oven to broil (low). Oil a small sheet pan and sprinkle with salt. Place fish fillets, skin side down, onto sheet tray. Brush with oil and season with salt. Place 1 tablespoon of butter and a sprig of thyme on each piece of fish. Season with black pepper.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 2 pieces , 5 oz Halibut Fillet
   • 2 Tbsp Unsalted Butter
   • 2 sprigs Garden Fresh Thyme
   • 1 pinch Black Pepper
3. Create Beurre Blanc

   Heat 2 tbsp oil in a small skillet over medium heat. Sauté shallots for 5 minutes or until softened. Add thyme and white wine. Reduce until half remains. Turn off heat and squeeze lemon juice into the pan. Add the butter, a tablespoon at a time, whisking rapidly to create a sauce. Whisk in cream and add tomatoes, artichokes and chives. Season with salt and black pepper and drizzle in remaining oil.

   • 3 Tbsp Extra Virgin Olive Oil
   • 1 sprig Garden Fresh Thyme
   • 1/4 cup , dry White Wine
   • 1/2 , juice Lemon
   • 1/2 cup , cold, sliced Unsalted Butter
   • 1/4 cup Heavy Cream
   • 3.5 oz Sundried Tomatoes
   • 7 oz Marinated Artichoke Hearts
   • 1/2 Tbsp Kosher Salt
   • 1/2 tsp Black Pepper
4. Cook Halibut

   Broil fish on middle rack for 10 minutes or until cooked through. Remove thyme before plating.
5. Serve

   Reheat sauce if necessary. Spoon sauce on a plate, arranging artichokes and tomatoes on the sides. Place a piece of fish in the center and garnish with spinach leaves.

   • 6 , leaves Spinach

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	Amount per serving	Daily value percentage
Calories	1090 kcal
Total Fat	89 g	114%
Total Saturated Fat	38 g	192%
Unsaturated Fat	51 g
Cholesterol	210 mg	70%
Sodium	3410 mg	150%
Total Carbohydrate	28 g	10%
Good Source: Fiber	10 g	37%
Sugars Total	3 g
Excellent Source: Protein	37 g	73%
Excellent Source: Vitamin C	116 mg	130%
Calcium Ca	265 mg	20%

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	Amount per serving	Daily value percentage
Good Source: Iron	7.5 mg	40%
Good Source: Vitamin D	7 µg	35%
Good Source: Potassium	2640 mg	60%
Vitamin E	11 mg	70%
B-Vitamins
Thiamin	0.3 mg	30%
Riboflavin	0.7 mg	50%
Niacin	13 mg	80%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	1.4 mg	80%
Folate (B9)	424 µg	110%
Excellent Source: Vitamin B12	1.7 µg	70%

By Innit Culinary Team