Baked halibut with rainbow carrots and mizuna, artichoke ravioli

Farmers market closeupThe farmer’s market comes to Arlington every Wednesday. I rarely have a chance to get to it because I don’t get home in time–but last week was an exception. This is a non-recipe recipe, because I made it up as I went along, inspired by the beauty of the carrots and the desire for something quick.  Really quick.

Ingredients:
1 lb. fresh halibut
A handful of baby rainbow carrots, each about the size of my pinky
A bunch of mizuna
1 lb. fresh artichoke ravioli

For the vegetables:
Chop the carrots into tiny rounds. Coarsely chop the mizuna. Saute them together in some high-quality olive oil for about 5 minutes until everything is tender.

For the fish:
Preheat oven to 350. Put the fish skin side down on some foil on a baking dish. Add a little butter and your best salt, along with some pepper or grains of paradise, and bake until just cooked through—about 10 minutes per inch.

For the pasta:
Heat water to boiling and add the pasta. They’re done in just a few minutes.

Once everything was plated up, I topped the pasta with some fresh goat cheese. As you can see, I might have taken more trouble with the presentation, but I was HUNGRY. Time from market to table? Less than an hour.

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