Herb and Garlic Crusted Halibut with Oven Baked Ratatouille

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  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.