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Herb And Garlic Crusted Halibut With Oven Baked Ratatouille
Ingredients
- 2 Tbsp. minced parsley
- 2 Tbsp. minced chives
- 2 Tbsp. minced chervil
- 2 Tbsp. minced tarragon
- 4 x garlic cloves minced
- 1 Tbsp. minced lemon zest
- 1/4 c. extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. fresh bread crumbs
- 4 x halibut fillets - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 2 lrg red onions thinly sliced
- 1/2 c. extra virgin olive oil
- 6 x garlic cloves finely sliced Salt to taste Freshly-grnd black pepper to taste
- 2 tsp finely-minced fresh thyme with
- 2 tsp finely-minced fresh rosemary and with
- 2 tsp finely-minced fresh parsley combined in a bowl
- 1 lrg eggplant sliced 1/2" thick
- 2 x zucchini sliced 1/2" thick
- 2 x red bell peppers seeded, and cut into eighths
- 2 x yellow bell peppers seeded, and cut into eighths
- 5 x plum tomatoes cored, and cut into 1" thick slices Fresh parsley for garnish
Directions
- Herb And Garlic Crusted Halibut: Brush each fillet with extra virgin olive oil and season with salt and pepper, dredge, skin-side down in the herb/bread mix.
- Heat 2 Tbsp. of the oil in a large saute/fry pan till almost smoking. Add in the fillets, crust-side down and saute/fry till lightly golden, about 3 to 4 min. Reduce heat to medium, turn the fillets over and continue cooking till the fish is just cooked through, about 3 to 4 min more.
- Ratatouille: Preheat oven to 350 degrees.
- In a medium casserole, make a layer of onions, drizzle with a few Tbsp. of extra virgin olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables.
- Cover and bake in the oven for 1 to 1 1/2 hrs, pressing down on the vegetables occasionally, till the vegetables are completely tender. Garnish with fresh parsley.
- This recipe yields 4 servings.
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