Recipe Categories
Seafood
Baked Halibut

Cullen's Crusted Halibut Ratatouille

HERB AND GARLIC CRUSTED HALIBUT
2 tbl chopped parsley
2 tbl chopped chives
2 tbl chopped chervil
2 tbl chopped tarragon
4 x garlic cloves chopped
1 tbl chopped lemon zest
1/4 cup olive oil plus
2 tbl olive oil
1 1/2 cup fresh bread crumbs
4 x halibut fillets - (6 oz ea)
    Salt to taste
    Freshly-ground black pepper to taste
RATATOUILLE
2 lrg red onions thinly sliced
1/2 cup olive oil
6 x garlic cloves finely sliced
    Salt to taste
    Freshly-ground black pepper to taste
2 tsp finely-chopped fresh thyme with
2 tsp finely-chopped fresh rosemary and with
2 tsp finely-chopped fresh parsley combined in a bowl
1 lrg eggplant sliced 1/2" thick
2 x zucchini sliced 1/2" thick
2 x red bell peppers seeded, and
    cut into eighths
2 x yellow bell peppers seeded, and
    cut into eighths
5 x plum tomatoes cored, and
    cut into 1" thick slices
    Fresh parsley for garnish

 Method :
Herb And Garlic Crusted Halibut: Brush each fillet with olive oil and season with salt and pepper, dredge, skin-side down in the herb/bread mixture.
Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
Ratatouille: Preheat oven to 350 degrees.
In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables.
Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.
This recipe yields 4 servings.