Roasted Halibut with Vegetables

Roasted halibut with veggies
Roasted halibut with veggies
 

Fish is a wonderful food that people don’t cook often because they are afraid of overcooking. In this one-dish meal, the pesto is nut-free and is used to enhance the taste of the halibut, and also as an anchor for the breadcrumbs to stick instead of egg.

Cook the summery vegetables with the fish for added flavour, or change up the veggies if you like, but you’ll need the tomatoes for the sauce. Serve rice on the side if you wish.

 

Ingredients:

Arugula Pesto:

2 cups (500 mL) baby arugula

1 tsp (5 mL) chopped garlic

1⁄2 cup (125 mL) grated Parmesan

1⁄4 cup (60 mL) olive oil salt and freshly ground pepper

Halibut:

4 6-ounce (175 g) halibut fillets

1 tbsp (15 mL) olive oil

1 cup (250 mL) sliced red onion

2 zucchini, cut in half lengthwise and sliced on the bias

1 tsp (5 mL) chopped fresh thyme

1 cup (250 mL) cherry tomatoes, halved

1⁄2 cup (125 mL) panko

Directions:

Place arugula, garlic, Parmesan and olive oil in a food processor and process until it becomes a paste. Season with salt and pepper to taste. Reserve.

Preheat oven to 450°F (230°C).

Heat olive oil in a large oven-proof skillet over medium-high heat. Add onion and zucchini and sauté for 2 to 3 minutes, or until tinged with brown. Add thyme and tomatoes and sauté for 2 minutes longer. Season with salt and pepper to taste. Remove from heat.

Season halibut with salt and pepper and spread with arugula pesto. Place fish on top of vegetable mixture in skillet and sprinkle panko over the pesto. Bake for 10 to 12 minutes or until fish is just cooked.

Makes 4 servings.

Visit EpiPen.ca for more allergy-friendly recipes

Photo courtesy of EpiPen

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