Ingredients
1 cup of fresh breadcrumbs |
1 tbsp. finely chopped parsley |
1 tbsp. finely grated lemon zest
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½ tsp salt
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2 tbsp. melted unsalted butter |
1 tbsp. extra-virgin olive oil |
1 red pepper, sliced
1 leek, thinly sliced
2 tbsp. shredded fresh basil
fresh lemon juice
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1 yellow or orange pepper sliced
1 tbsp balsamic vinegar
4 4-6-oz. halibut filets
pepper |
Directions
1. Preheat the oven to 400°F Convection Bake mode.
2. In a small bowl, combine the breadcrumbs, parsley, lemon zest and salt. Add the butter; toss with a fork to mix well.
3. Transfer to a parchment lined baking sheet; bake until lightly brown and crisp, about 8 – 10 minutes. Set aside; keep warm.
4. In a medium skillet, warm the oil over medium-low heat. Add the red and yellow peppers along with the leek. Cook until the vegetables are soft and nicely browned, stirring occasionally, about 10 – 15 minutes.
5. Stir in the balsamic vinegar and salt & pepper to taste. Add the basil; keep warm.
6. Coat a perforated steam pan with cooking spray. Arrange the halibut filets, in a single layer, in the prepared pan. Season with salt and pepper. Drizzle with a little lemon juice.
7. If using a Steam oven, Select Fish then Select Halibut.
8. If using a Combi-Steam oven, Select Steam, then Menu Cooking, then Fish, then Halibut.
9. When cooking is finished, remove the fish from the oven. Divide the leeks and peppers among 4 dinner plates; Arrange the halibut filets over top.
10. Sprinkle the seasoned breadcrumbs over the fish.
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