Herb and Garlic Crusted Halibut with Oven Baked Ratatouille (Bobby Flay) |
|
 |
Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. Herb and Garlic Crusted Halibut:
2. 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.
3. Ratatouille:
4. 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.
|
|