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Oven Roasted Halibut with Sun-Dried Tomato Pesto Sauce

1-tsp chopped shallots
1-tsp chopped garlic
1-tsp olive oil
2-tbsp white wine
1-cup 35% cream
1 1/2-tbsp sun-dried tomato pesto
1-tbsp butter, room temperature
1-tsp salt
freshly ground black pepper
1/4-cup panko breadcrumbs
1-tsp chopped parsley
1-8oz halibut fille

In a saucepan, sauté the garlic and shallots in the olive oil until lightly browned
Add the white wine to de-glaze the pan
Add cream and pesto to pan; stir to combine
Simmer to reduce until the sauce coats the back of a spoon
Meanwhile, combine the butter, salt, pepper and panko crumbs in a saucepan and sauté until crumbs are golden
Remove from heat and add parsley; set aside
Pan sear both sides of the fillet until golden brown
Cover the top with panko crumbs and bake in a 350*F oven until internal temperature of the fish is 160*F, about 8-10 minutes
Pour sun-dried tomato pesto sauce on dinner plate and top with the halibut fillet