Halibut Provencal
Description
This French main features Steaks about 7oz. ea, Thick, Diced tomatoes, Olive oil, Fresh bread crumbs. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 425F (218ðC).
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Spray bottom of medium nonreactive baking dish with no-stick cooking spray.
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Rinse halibut and drain on paper towels.
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Place halibut in baking dish.
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Top with diced tomatoes.
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In small skillet, heat oil over medium-high heat.
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Add bread crumbs, garlic and basil; saute about 2 minutes or until aromatic.
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Add salt and pepper.
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Sprinkly bread crumb mixture over tomatoes.
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Top with Parmesan cheese.
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Bake 10 to 12 minutes or until fish flakes when pierced with fork.
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NOTES: A general rule when baking fish is to
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allow 10 minutes per inch of thickness, measured at the thickeset part.
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This applies when using a temp of 425.
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This dish is good with snapper, cod, sole, saltfish or any other white fish.
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From the Ft.
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Lauderdale Sun-Sentinel March 6, 1997
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 284.7kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 3.6g18%
- Cholesterol 36.2mg13%
- Sodium 2881.6mg121%
- Total Carbohydrate 26.3g9%
- Dietary Fiber 3.4g14%
- Sugars 1.2g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
7oz, about, baking, basil, bread, chopped, crumbs, diced, dry, fish, french, fresh, freshly, garlic, grated, halibut, leaves, main, oil, olive
