Roasted halibut with vegetables Recipe
Roasted halibut with vegetables
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: 12 minutes

Difficulty: Easy
Chef's Note

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.

For 4 servings

Arugula Pesto
- 500 ml / 2 cups baby arugula
- 1 tsp chopped garlic
- 125 ml / ½ cup grated Parmesan
- 60 ml / ¼ cup olive oil
- salt and freshly ground pepper

- 175 g / 6-ounce halibut fillets
- 1 tbsp olive oil
- 250 ml / 1 cup sliced red onion
- 2 zucchini, cut in half lengthwise and sliced on the bias
- 1 tsp chopped fresh thyme
- 250 ml / 1 cup cherry tomatoes, halved
- 125 ml / ½ cup panko
  1. 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.
  2. Preheat oven to 225 °C / 450°F.
  3. 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.
  4. Season halibut with salt and pepper and spread with arugula pesto.
  5. 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.
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