Instructions

1. Preheat the oven to 450 degrees.
2. Place the halibut fillets on a baking sheet and drizzle with olive oil. Sprinkle the fillets evenly with salt and pepper. Top the fillets with sliced lemon and 1tablespoon each of capers.
3. Roast the fillets for 12-18 minutes until just cooked through. You do not want to overcook the fish.
4. While the fish is roasting, heat 1 tablespoon olive oil in a skillet over medium heat.
5. When the oil is warm, add in the cauliflower rice. If you are using frozen cauliflower rice you do not need to chicken stock, there is enough moisture to fully cook the cauliflower as it defrosts. I take the rice out of the freezer about 30 minutes before cooking but you can use it straight from the freezer as well. If you are using fresh cauliflower, it should take about the same amount of time but add the chicken stock in with the rice. Cook the “rice” for 8-10 minutes on medium high heat until tender. Season the rice with salt and pepper.
6. When the cauliflower is just about tender, add in the pesto. Combine the pesto with the cauliflower then add in the spinach. The spinach should just take about 2 minutes to wilt into the cauliflower. Finish the cauliflower rice with a squeeze of fresh lemon juice! Taste to make sure you do not need any salt or pepper.
7. To serve: place the pesto cauliflower rice on the bottom of the plate. Top the rice with the lemon caper halibut. Pair with any other roasted veggies you prefer. Enjoy!