Parmesan Crusted Halibut with Roasted Vegetables

Equipment

• Large cast-iron skillet 

• Small pan

• Small mixing bowl 

• Large mixing bowl

• Large zip-top bag

• Microplane grater

• Chef’s knife and cutting board

Ingredients

• Four skin-on halibut filets

• 2 large zucchini

• 2 shallots

• 10 small sweet peppers

• Italian-style breadcrumbs

• Parmesean cheese

• Garlic powder

• Onion powder

• Paprika

• Salt

• Pepper

• Olive oil

• 1 lemon

• Lemon juice

• Dijon mustard

Method

Prep the vegetables

• Slice peppers, zucchini and shallots thinly 

• Toss in large mixing bowl with olive oil, onion powder, garlic powder, paprika, salt and pepper

• Spread over large cast iron skillet

Prep the halibut

• Rinse and thoroughly pat halibut dry

• Place in gallon zip-top bag

• Add oil to coat

• Add lemon juice

• Add garlic powder, onion powder, salt and pepper

• Mix and let sit for 30 minutes 

Prep the breadcrumbs

• Melt 2 tbsp of butter, cool and transfer to small mixing bowl

• Add ½ cup breadcrumbs

• Grate approx. ½ cup Parmesan cheese into mixing bowl

• Add zest of one lemon

• Add garlic powder, salt and pepper

• Mix with your hands

Start cooking vegetables

• Pre-heat oven to 400 on convection bake

• Insert skillet with vegetables 

• Roast for 15 minutes

Finish dish

• Transfer halibut from bag to dinner plate

• Put a small spoonful of dijon on each halibut filet and spread thin to cover top

• Divide breadcrumbs equally across filets

• CAREFULLY remove skillet from oven and place on stovetop

• Using a spatula, make room for the filets in the skillet

• Place filets in skillet skin down, breadcrumbs up

• Sprinkle any remaining breadcrumbs over fish and vegetables

• Roast for 15 minutes

• Serve table side from cast iron skillet (don’t forget to put down trivets!)