Halibut provencal
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| Artist: |
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Yield: |
2 |
| Categories: |
Entrees, Seafood |
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no rating. |
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Ingredients:
| 2
| | Halibut steaks about 7oz. ea | | | 1 inch thick | | 1/2
| cup | Diced tomatoes | | 1
| tbsp | Olive oil | | 1/2
| cup | Fresh bread crumbs | | 1
| | Clove garlic, chopped | | 2
| | Basil leaves, chopped OR | | | ?ts. dry basil | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| cup | Parmesan, freshly grated |
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Procedures:
| 1 | Preheat oven to 425°F. | | 2 | Spray bottom of medium nonreactive baking dish with no-stick cooking spray. | | 3 | Rinse halibut and drain on paper towels. | | 4 | Place halibut in baking dish. | | 5 | Top with diced tomatoes. | | 6 | In small skillet, heat oil over medium-high heat. | | 7 | Add bread crumbs, garlic and basil; saute about 2 minutes or until aromatic. | | 8 | Add salt and pepper. | | 9 | Sprinkly bread crumb mixture over tomatoes. | | 10 | Top with parmesan cheese. | | 11 | Bake 10 to 12 minutes or until fish flakes when pierced with fork. | | 12 | Notes: a general rule when baking fish is to allow 10 minutes per inch of thickness, measured at the thickeset part. | | 13 | This applies when using a temp of 42This dish is good with snapper, cod, sole, saltfish or any other white fish |
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