Roasted halibut with vegetablesTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:102.5 kcal
Proteins:4.6 g
Fats:7.2 g
Carbohydrate:6.1 g
Fibers:1.4 g
Sugar:1.6 g
Cholesterol:7.1 mg
Sodium:91.3 mg
Calcium:48.2 mg
Energy:400 kcal
Proteins:17.8 g
Fats:28.2 g
Carbohydrate:23.7 g
Fibers:5.3 g
Sugar:6.2 g
Cholesterol:27.6 mg
Sodium:356.4 mg
Calcium:188.1 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Arugula Pesto
500
ml
baby arugula
5
ml
chopped garlic
125
ml
grated parmesan
60
ml
olive oil
salt and freshly ground pepper
**Halibut
175
g
halibut fillets
15
ml
olive oil
250
ml
sliced red onion
2
zucchini, cut in half lengthwise and sliced on the bias
5
ml
chopped fresh thyme
250
ml
cherry tomatoes, halved
125
ml
panko
METHOD
- 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 225 °C / 450°F.
- 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 minutes or until fish is just cooked.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
EpiPen (auto-injector for food allergy) suggests this allergy friendly 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.
Serve with rice.
