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Summer Halibut with Dill

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(1)

Dill is one of our favorite summertime herbs. Its fresh, clean flavor is perfect for a flaky white fish like halibut. It’s lovely served with wild brown rice and crisp green beans. You can also make this with haddock or red snapper.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

1 tablespoon extra-virgin olive oil, plus more to drizzle
4 (6-ounce each) halibut fillets
Salt and freshly ground black pepper
3 tablespoons chopped fresh dill
2 ripe but firm medium tomatoes, seeded and sliced
1/2 cup red onion, thinly sliced
1/2 cup seasoned bread crumbs (see page 196)
1/2 cup grated Parmesan cheese (2 ounces)

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Lightly coat a 9 x 13-inch casserole dish with olive oil. Place the fish fillets in the dish, overlapping them slightly if necessary, and season with salt and pepper. Sprinkle half of the dill over the fish and cover with the sliced tomatoes. Scatter the onion slices over the top and sprinkle with the remaining dill. Drizzle with the olive oil and season lightly with salt and pepper. Sprinkle the seasoned bread crumbs and Parmesan cheese over the top.

    Step 3

    Bake for 25 to 30 minutes or until bubbling on the sides and the fish is cooked through. Serve hot.

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsCasseroleHaddockFishSeafoodSnapperHalibutDillHerbs & SpicesTomatoVegetableParmesanCheeseDairyMainDinnerNut FreeEasyOven BakeSummerCookbooks
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