Tuesday, April 22, 2008
Mediterranean Halibut with Roasted Root Veggies
Anything you can roast in the ovens allows for a very hands-off cooking experience that is perfect for a weeknight. In this case, both dishes were baked at the same temperature, for different amounts of time. Additionally, roasting brings out the natural sweetness in root veggies and, thus, they require little adornment when cooked this way.
Roasted Root Veggies:
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped
Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.
Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut
Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped
Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.
Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut
Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.
Labels: carrot, dinner recipes, fish, halibut, homemade, parsnip, turnip
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