Parmesan Crusted Baked Halibut
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Cooked & Loved · by Irena Macri

Parmesan Crusted Baked Halibut

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 79%
CARBS 14G14% OF CAL
4G FIBER0G ADDED3G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 21G47% OF CAL
9G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Delicate halibut fillets with a garlicky herbed parmesan crust, roasted over soft leeks and fennel. An elegant, restaurant-quality dinner ready in 30 minutes.

mainamericanfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium leeks (white and pale green parts only, thinly sliced (about 2–3 cups / 200–220 grams))
  • 1 small to medium fennel bulb (thinly sliced (about 1–2 cups / 90–150 grams))
  • 1 tablespoon olive oil
  • 1 tablespoon butter (divided into small dollops)
  • Salt and pepper to season (about ½ teaspoon salt)
  • 4 halibut fillets (about 5–6 oz / 150–170 grams each)
  • Salt and pepper to season the fish (lightly)
  • 1 cup freshly shaved or grated parmesan (3.5 oz / 100 grams)
  • 2 tablespoons butter, melted (1 oz / 30 grams)
  • 2 tablespoons fresh lemon juice (about 1 lemon) (1 fl oz / 30 ml )
  • 3 cloves garlic (minced)
  • 3 tablespoons fresh flat-leaf parsley (finely chopped)
  • 1 teaspoon paprika (sweet or smoked — smoked preferred)
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh chives or parsley (chopped)
  • Lemon wedges
PREP
15M
SODIUM
1327MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.