After making the Shaved Asparagus Salad I mentioned in my last post, I scheduled a girls dinner and knew I wanted to serve it. I started looking for an easy spring entree to pair with the salad and came across the Slow-Roasted Halibut recipe from Bon Appetit. It was a perfect fit since it was also paired with a shaved asparagus salad.
There are so many things I love about this recipe that I am sad I did not make it sooner. It is just so easy, elegant and delicious. This really is a recipe for any skill level and the fact that you can make everything ahead and then throw it in the oven 25 minutes before you want to eat takes away some of the stress when you are trying to entertain a crowd and get dinner on the table. This dish would be perfect for a small dinner party, anniversary or birthday.
Nonstick vegetable oil spray or parchment paper
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets
Preheat the oven to 300°F. Spray a 9”x13” pyrex dish or baking sheet with cooking spray (you could also line with parchment paper for easier clean up if you have it on hand). Place the halibut fillets about two inches apart in the dish or on the sheet. Sprinkle with salt.
In a medium bowl, mix together the breadcrumbs through lemon peel. Mix in the melted butter until thoroughly incorporated. Take a handful of the breadcrumb mixture and form a mound on top of the first fillet, pressing down to adhere. Repeat with the remaining fillets. Bake for 15-20 minutes until opaque in the center. Turn broiler on and broil for 1 minute to brown the bread crumbs.
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Tags: breadcrumbs, halibut, slow-roasted
This is soo tasty. Thanks!