Recipe for Herb and Garlic Crusted Halibut with Oven Baked Ratatouille 
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Yield:
4
Ingredients:
Amount Ingredient
HERB AND GARLIC CRUSTED HALIBUT ----------------
2 tbl chopped parsley
2 tbl chopped chives
2 tbl chopped chervil
2 tbl chopped tarragon
4 x garlic cloves chopped
1 tbl chopped lemon zest
1/4 cup olive oil plus
2 tbl olive oil
1/2 cup fresh bread crumbs
4 x halibut fillets - (6 oz ea)
Salt to taste
Freshly-ground black pepper to taste
----------------- RATATOUILLE ----------------
2 lrg red onions thinly sliced
1/2 cup olive oil
6 x garlic cloves finely sliced
Salt to taste
Freshly-ground black pepper to taste
2 tsp finely-chopped fresh thyme with
2 tsp finely-chopped fresh rosemary and with
2 tsp finely-chopped 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
Instructions:
Instructions: Herb And Garlic Crusted Halibut: Brush each fillet with olive oil and season with salt and pepper, dredge, skin-side down in the herb/bread mixture.

Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.

Ratatouille: Preheat oven to 350 degrees.

In a medium casserole, make a layer of onions, drizzle with a few tablespoons of 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 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

This recipe yields 4 servings.

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