Herb and Garlic Crusted Halibut with Oven Baked Ratatouille

  1. Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture.
  2. Heat 2 tablespoons of the oil in a large saute pan until almost smoking.
  3. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes.
  4. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
  5. Preheat oven to 350 degrees F. 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.
  6. Repeat with the remaining vegetables.
  7. 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.
  8. Garnish with fresh parsley.

parsley, chives, chervil, tarragon, garlic, lemon zest, olive oil, bread crumbs, salt, red onions, olive oil, garlic, salt, thyme, eggplant, zucchini, red bell peppers, yellow bell peppers, tomatoes, fresh parsley

Taken from www.foodnetwork.com/recipes/bobby-flay/herb-and-garlic-crusted-halibut-with-oven-baked-ratatouille-recipe.html (may not work)

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