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Roasted Halibut with spring vegetables and Panko crust

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Ingredients

  • 8 oz red potatoes, quartered
  • 8 oz asparagus, ends broken off, cut in 2" pcs
  • 1 c cherry tomatoes, halved
  • 1/4 c + 3 tbsp olive oil
  • salt and pepper
  • 4 6 oz pce halibut filet
  • 2 c spinach
  • 1 tsp garlic, chopped
  • 1/2 tsp lemon rind, grated
  • 1/2 c panko

Details

Servings 4

Preparation

Step 1

Preheat oven to 450. Place potato quarters in cold salted water and bring to a boil. Boil for 6 min or until tender. Drain and cool.
Spoon potatoes, asparagus and cherry tomatoes into a metal gratin or casserole dish large enough to hold the fish in one layer. Sprinkle vegetables with 2 tbsp olive oil and season with salt and pepper.
Season halibut with salt and pepper. Combine spinach, garlic, lemon rind and 1/4 c olive oil in a food processor until combined but textured. Stir in panko. Season with saltl and pepper. Spread about 1 tbsp of spinach mixture over each fillet, reserving remainder for another use. (on baked potato) Place halibut on vegetables and drizzle with 1 tbsp oil.
Bake in the oven for 13-15 min. or until halibut is just cooked through. Whte juices will appear on the sides of the fish and it should be opaque throughtout.
Serve fish and vegetables together along with any pan juices.

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