Baked Halibut with Potatoes and Tomatoes
(from Cockeram’s recipe box)
Source: What Chefs Feed Their Kids
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people
Categories: untried
Ingredients
- 12 fingerling potatoes
- cooking spray
- 4 6-ounce halibut fillets (or any white fish)
- salt and pepper
- 1 lemon, juiced
- 1 tbsp olive oil
- water
- 12 cherry tomatoes
- 5 fresh basil leaves, chopped
- 1 tsp Dijon mustard
- 1/4 cup cornflakes, crushed into large crumbs
Directions
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Boil the potatoes until just tender, about 15 minutes; slice 1/2 inch thick.
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eheat oven to 350.
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Spray a large baking dish and lay fillets on the bottom, leaving room between the fillets and around the edge of the dish.
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Sprinkle with salt and pepper and squeeze lemon juice on top.
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Drizzle the olive oil and add enough water to the pan to come halfway up the thickness of the fish.
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Scatter the potato slices and the whole cherry tomatoes along the edge of the baking dish and sprinkle the basil leaves on top.
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Cover with parchment paper or foil and bake 15-20 minutes.
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Remove from the oven and brush the fish with mustard and sprinkle lightly with cornflakes.
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Place under the broiler for 20 seconds so the crumbs get crunchy, but not burned.