Halibut With Vegetables And Parsley
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Carrot (diced)1 cup
Potatoes (diced)1 cup
Celery (diced)1 cup
Clam Juice (bottled)1 cup
Parsley (chopped fresh)1 cup
Garlic (minced)Directions:
1
Preheat oven to 400°F
2
Sprinkle halibut with salt and pepper
3
Spread 1/2 tablespoon hot ajvar on each side of each fish fillet
4
Set aside
5
Heat oil in heavy large ovenproof skillet over medium heat
6
Add carrots, potatoes and celery; sauté until tender, about 8 minutes
7
Mix in beans, clam juice, parsley, garlic and cup hot ajvar
8
Bring to boil
9
Season with salt
10
Arrange fish atop vegetable mixture in skillet
11
Cover and bake until fish is opaque in center, about 20 minutes
12
Preheat oven to 400°F
13
Sprinkle halibut with salt and pepper
14
Spread 1/2 tablespoon hot ajvar on each side of each fish fillet
15
Set aside
16
Heat oil in heavy large ovenproof skillet over medium heat
17
Add carrots, potatoes and celery; sauté until tender, about 8 minutes
18
Mix in beans, clam juice, parsley, garlic and cup hot ajvar
19
Bring to boil
20
Season with salt
21
Arrange fish atop vegetable mixture in skillet
22
Cover and bake until fish is opaque in center, about 20 minutes