Ingredients
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
Directions
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:
- 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
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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By jmop_11553688
Northridge, CA
on August 17, 2010
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My husband won't eat eggplant, tomatoes, or zucchini but he ate this and raved! I did without the chervil. I did not layer the vegetables into the casserole dish -- instead, I threw all of them into a large bowl, added the herbs and oil, and then tossed. I then put them into a large casserole dish, baked for 1/2 hour uncovered (so the vegetables could roast a bit, and then covered for the final hour. BTW, fish is very good too. I used panko bread crumbs. The herb/garlic/bread crumb mixture could be used to coat chicken or pork with equal great results. Enjoy.
By car5olina
Brooklyn, NY
on July 29, 2010
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the halibut with herb crust was amazing (especially if well salted and the ratatouille was delicious. At first my husband and i were not loving the strength of one the spices...maybe the thyme or rosemary...but it mellowed out and combined well when eaten with the fish. I also ate it as a lunch leftover and did not find the spice too strong today.
Also we did not have the time or patience to wait the 1.5 hours to bake in the oven, so we cut all the pieces down and cooked it on the stovetop.
i loved this recipe.
By k2yhe_12636754
Cambridge, 61
on February 07, 2010
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We made this after searching for a ratatouille recipe via google and have to say it's now a favourite. We did modify it to be a bit moister by adding a bit of white wine and covering it for about 1/2 the cooking time. We make enough to eat through the week, slicing it almost as though it were a lasagna, and then warming it up with a bit of cheese on top and a drizzle of either balsamic vinegar or homemade tomato sauce. I'm thinking the next incarnation will have some thin slices of fennel bulb and perhaps oil-cured diced olives. Yum.
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