Halibut provencal
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Halibut steaks about 7oz. ea | |
| 1 inch thick | ||
| ½ | cup | Diced tomatoes |
| 1 | tablespoon | Olive oil |
| ½ | cup | Fresh bread crumbs |
| 1 | Clove garlic, chopped | |
| 2 | Basil leaves, chopped OR | |
| 1/4 ts. dry basil | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Parmesan, freshly grated |
Directions
Preheat oven to 425F. Spray bottom of medium nonreactive baking dish with no-stick cooking spray. Rinse halibut and drain on paper towels.
Place halibut in baking dish.
Top with diced tomatoes. In small skillet, heat oil over medium-high heat. Add bread crumbs, garlic and basil; saute about 2 minutes or until aromatic. Add salt and pepper. Sprinkly bread crumb mixture over tomatoes. Top with Parmesan cheese. Bake 10 to 12 minutes or until fish flakes when pierced with fork.
NOTES: A general rule when baking fish is to allow 10 minutes per inch of thickness, measured at the thickeset part. This applies when using a temp of 425. This dish is good with snapper, cod, sole, saltfish or any other white fish.
From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese Nutritional info per serving: 381 calories, 51g protein, 15g fat, 8g carbohydrates, 88mg cholesterol, 949mg sodium, 36% caloris from fat.