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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 (7 oz) halibut fillets
4 tbsp extra virgin olive oil
12 small baby red potatoes
5 cups sliced leeks
3 cups diced roma tomatoes
2 cups blanched asparagus pieces, stems removed
2 tbsp fresh minced thyme
Juice from one lemon
2 tbsp minced garlic
1 tbsp minced fresh parsley
Salt and pepper to taste
Rinse the halibut fillets and remove skin if needed, reserve.
Slice the potatoes in thick slices and blanch them in boiling water for 5 minutes. Place the potatoes in cold water to stop the cooking. Strain the potatoes and reserve.
Slice the leeks in half moons and wash well as leeks often contain a good deal of dirt (they grow in the ground of course). Saute the leeks in one tbsp of olive oil lightly for a few minutes and reserve.
Remove the tomato skins by placing the tomatoes in boiling water for 1 minute, then place the tomatoes in cold ice water to stop the cooking. After the tomatoes have stopped cooking remove the skin using a pairing knife to peel away the skin.
Once the tomatoes are skinned slice them in half and squeeze to remove the seeds. Next dice the tomatoes, add them to the sauteed leeks and add the minced garlic, minced thyme and parsley and mix well.
Next blanch the asparagus in boiling hot water for 1 minute, remove the asparagus and place in ice water to stop the cooking. Once the asparagus has cooled place it in the pan with the baby potatoes and top with the tomato and leek mixture.
Preheat the oven to 400. Place the halibut fillets over the vegetables and sprinkle with salt and pepper. Drizzle with olive oil and place the pan in the oven for 20-25 minutes or until the fish reaches 145 degrees. Once the fish is finished cooking remove from the oven and squeeze lemon juice over the dish. Serve. Serves 4
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CALIFORNIA BAKED HALIBUT
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 (7 oz) halibut fillets
4 tbsp extra virgin olive oil
12 small baby red potatoes
5 cups sliced leeks
3 cups diced roma tomatoes
2 cups blanched asparagus pieces, stems removed
2 tbsp fresh minced thyme
Juice from one lemon
2 tbsp minced garlic
1 tbsp minced fresh parsley
Salt and pepper to taste
Rinse the halibut fillets and remove skin if needed, reserve.
Slice the potatoes in thick slices and blanch them in boiling water for 5 minutes. Place the potatoes in cold water to stop the cooking. Strain the potatoes and reserve.
Slice the leeks in half moons and wash well as leeks often contain a good deal of dirt (they grow in the ground of course). Saute the leeks in one tbsp of olive oil lightly for a few minutes and reserve.
Remove the tomato skins by placing the tomatoes in boiling water for 1 minute, then place the tomatoes in cold ice water to stop the cooking. After the tomatoes have stopped cooking remove the skin using a pairing knife to peel away the skin.
Once the tomatoes are skinned slice them in half and squeeze to remove the seeds. Next dice the tomatoes, add them to the sauteed leeks and add the minced garlic, minced thyme and parsley and mix well.
Next blanch the asparagus in boiling hot water for 1 minute, remove the asparagus and place in ice water to stop the cooking. Once the asparagus has cooled place it in the pan with the baby potatoes and top with the tomato and leek mixture.
Preheat the oven to 400. Place the halibut fillets over the vegetables and sprinkle with salt and pepper. Drizzle with olive oil and place the pan in the oven for 20-25 minutes or until the fish reaches 145 degrees. Once the fish is finished cooking remove from the oven and squeeze lemon juice over the dish. Serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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