Mediterranean comes to mind when I think of a healthy diet and lifestyle. Fresh ingredients, often fish, with olive oil, aromatic herbs, and the zing provided by olives, capers, lemons and the like. Oh, and don't forget the red wine.

We've been really busy here for the last couple of weeks with family and friends helping to celebrate my 60th birthday, and participating in the Eugene Marathon all at the same time.  We had a house full of guests, a great party, a good run; then, were out of town for Mother's Day weekend.  I had hoped to enjoy some time today planning meals and shopping, but the laundry was loudly calling my name. 

Luckily Reyn picked up a nice halibut fillet for dinner.  A quick look through the fridge and pantry and a trip to the lettuce patch led to this Mediterranean style repast.  I made a side dish of bulgar with sundried tomatoes, capers, and fresh herbs seasoned with lemon juice and lemon infused olive oil.  I  then applied the same theme to the halibut, topping the fillets with slices of onion, sundried tomatoes, lemon, capers, and olives, then sprinkling them with garden fresh herbs.  A salad of Reyn's freshly picked baby greens completed this easy, light and satisfying meal.

Lemon Bulgar Salad with Fresh Herbs
An assortment of fresh herbs such as thyme, marjoram, sage, and rosemary
1 cup bulgar or cracked wheat
3 cups of boiling water

zest and juice of 1 lemon
3 Tbsp olive oil - I used lemon infused oil
2 tsp capers
2 Tbsp sun dried tomatoes, sliced
2 Tbsp sliced olives, I used green -but would have preferred kalamatas
1 scallion, sliced

In a bowl, pour boiling water over bulgar and let sit until absorbed.  Let cool, then drain excess water.  Chop the herbs and saute with the lemon zest in 1-2 tsp olive oil over medium-high heat until crisp. Set a few of the crisp herbs aside to garnish the finished  dish. Combine bulgar, herbs, capers, tomatoes, scallions, and olives.  Add lemon juice and olive oil.  Season with salt and pepper to taste.

Mediterranean style Baked Halibut
Halibut fillets
olive oil
lemon slices
juice of 1/2 lemon
thinly sliced onion
1/2 tsp capers
fresh herbs
                                                       salt and pepper to taste

Lightly rub fish with olive oil, season with salt and pepper.  Place fish in lightly oiled baking pan. Lay thinly sliced pieces of onion and lemon on top of fillets. Top with capers and fresh herbs.  Drizzle with lemon juice. Cover with foil and bake at 425F for approximately 10 minutes - depending on the thickness of the fish. I removed the foil for the final 2 minutes.  Serve with lemon wedges.

Add a fresh green salad, a glass of wine, and enjoy!