Parmesan Potato-Crusted Halibut with Heirloom Tomato and Zucchini
Parmesan Potato-Crusted Halibut with Heirloom Tomato and Zucchini
2 tablespoons grated Parmesan cheese
4 tablespoons instant mashed potatoes
1 teaspoon dried thyme
Salt and pepper
4 tablespoons extra-virgin olive oil, divided
4 Bounce portions halibutfillet
8 large heirloom tomatoes, chopped, or 2 pints organic cherry tomatoes, halved
1/4 cup chopped green onion
2 cups diced zucchini
1 bunch fresh basil, chopped
2 teaspoons sherry vinegar
Preheat oven to 350°F.
In a shallow bowl, combine Parmesan, potatoes, thyme, and salt and pepper to taste.
Heata nonstick ovenproof sauté pan over medium heat. Add 2 tablespoons olive oil.
Coatl side of halibut with the potato mixture, pressing to adhere. Place fillets potato side down in the heated saute’ pan.
Meanwhile, combine the remaining Ingredients in a bowl. Season with salt and pepper to taste. Set aside.
When the potato is golden brown (about 5 minutes), carefully turn the fillets over and place the pan in the oven. Cook until almost done, about 5 minutes.
Add the tomato-zucchini mixture to the pan, being careful not to cover the halibut.
Continue cooking for 2 minutes, or until the halibut is just cooked. Makes 4servings.
2 tablespoons grated Parmesan cheese
4 tablespoons instant mashed potatoes
1 teaspoon dried thyme
Salt and pepper
4 tablespoons extra-virgin olive oil, divided
4 Bounce portions halibutfillet
8 large heirloom tomatoes, chopped, or 2 pints organic cherry tomatoes, halved
1/4 cup chopped green onion
2 cups diced zucchini
1 bunch fresh basil, chopped
2 teaspoons sherry vinegar
Preheat oven to 350°F.
In a shallow bowl, combine Parmesan, potatoes, thyme, and salt and pepper to taste.
Heata nonstick ovenproof sauté pan over medium heat. Add 2 tablespoons olive oil.
Coatl side of halibut with the potato mixture, pressing to adhere. Place fillets potato side down in the heated saute’ pan.
Meanwhile, combine the remaining Ingredients in a bowl. Season with salt and pepper to taste. Set aside.
When the potato is golden brown (about 5 minutes), carefully turn the fillets over and place the pan in the oven. Cook until almost done, about 5 minutes.
Add the tomato-zucchini mixture to the pan, being careful not to cover the halibut.
Continue cooking for 2 minutes, or until the halibut is just cooked. Makes 4servings.
Parmesan Potato-Crusted Halibut with Heirloom Tomato and Zucchini
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
