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Halibut Bake

Posted on: 3:28 pm, December 20, 2011, by , updated on: 02:52pm, January 20, 2012

Halibut Bake

Chef Michael Suchy

Baked Organic Tomatoes, with Herbs Capers and Feta Crumb Crust This awesome casserole dish can be prepared ahead of time store chilled then baked before serving. Other options of fish that can be used are sea bass, scallops, lobster, flounder in place of halibut if so desired.

serves 4

7 tablespoons olive oil 1- 2 tablespoons mashed garlic 1-2 cups thin slices fennel bulb 2-3 chopped parsley 3 pounds ripe plum tomatoes or 3 cups crushed canned plum tomatoes.

salt and pepper to taste 4 (6-8) ounce pieces cut into smaller pieces 1/2 cup fresh chopped basil 3 tablespoons rinsed small capers 1/2 cup dry red wine 1/2 cup grated Parmesan cheese

Topping 1/2 cup crumbed feta or goat cheese 3 tablespoons finely chopped pine nuts 3/4 cup panko or dried bread – crumbs 1 tablespoon minced thyme or lemon thyme, if available

Preheat regular oven 350 degrees or 300 in convection oven setting. In a saute’ pan, heat 3 tablespoons of the olive oil and saute’ the onions, garlic and fennel until soft about 5-7 minutes. Add the parsley cook and cook 2-3 minutes more on medium heat . Lightly oil 3 quart dish with 2 tablespoons of the olive and spread half onion mixture in bottom of dish. Scatter half of the tomatoes on top and season with salt and pepper to taste. Arrange fish evenly on top of tomatoes and scatter capers and basil on top. Add a touch more salt-pepper. Drizzle red wine. Repeat tomatoes and onion mix. Sprinkle Parmesan cheese on. To make the topping: finely crumble cheese and drain on paper towels. Combine cheese, pine nuts, bread crumbs, thyme and remaining spoon of olive oil together to form a loose topping. Sprinkle on top of fish. (This can be refrigerated covered up to 6-8 hours).

Bake for 30-35 minutes ( 40-45 minutes if it has been refrigerated.) or until the fish is done and the topping is a light golden brown.

My recommended wines are as follows: a crisp cleans Chardonnay or Sauvignon Blanc with a full flavor of oak would go nice with this dish. Light style red such a alight pinot noir also a great choice.

Good Luck and Thanks for watching.

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