Herb and Garlic Crusted Halibut with Oven Baked Ratatouille

Total Time:
1 hr 50 min
20 min
1 hr 30 min

4 servings

  • Herb and Garlic Crusted Halibut:
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped chervil
  • 2 tablespoons chopped tarragon
  • 4 cloves chopped garlic
  • 1 tablespoon chopped lemon zest
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 1/2 cups fresh bread crumbs
  • 4 (6-ounce) halibut fillets
  • Salt and pepper
  • Ratatouille:
  • 2 large red onions, thinly sliced
  • 1/2 cup olive oil
  • 6 cloves garlic, finely sliced
  • Salt and freshly ground pepper
  • 2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
  • 1 large eggplant, sliced 1/2-inch thick
  • 2 zucchini, sliced 1/2-inch thick
  • 2 red bell peppers, seeded and cut into eighths
  • 2 yellow bell peppers, seeded and cut into eighths
  • 5 plum tomatoes, cored and cut into 1-inch thick slices
  • Fresh parsley, for garnish
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.

  • 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. 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.

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