Oven Baked Halibut & Asparagus with ChimichurriOven Baked Halibut & Asparagus with Chimichurri
Oven Baked Halibut & Asparagus with Chimichurri
Oven Baked Halibut & Asparagus with Chimichurri
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Recipe - Nelson
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Oven Baked Halibut & Asparagus with Chimichurri
Prep Time20 Minutes
Servings2
Cook Time12 Minutes
Ingredients
2 Halibut Fillets (always choose Ocean wise & Wild)
1 bunch asparagus
¼ cup fresh parsley
¼ cup fresh dill
2 large cloves of garlic
1 shallot
2 tbsp red wine vinegar
3 tbsp olive oil
12 Butter crackers
2 tsp Dijon mustard
1 lemon, zested and sliced
Salt and Pepper to taste
Directions
  1. Preheat the oven to 400F.
  2. Using a food processor (or chop by hand), chop the parsley, dill, garlic and shallot. Divide evenly into two separate bowls (one will be for the Chimichurri and one for the Halibut topping).
  3. To the Chimichurri bowl, add the red wine vinegar and season with salt and pepper. Mix well then slowly stream in the olive oil and whisk well. Set aside.
  4. In a food processor, chop the crackers until they become a crumb-like texture then add to the herb-garlic mixture and mix well. Set aside.
  5. Using a paper towel, pat the halibut dry then place onto a baking sheet lined with parchment paper. Spread the dijon mustard onto each fillet and season with salt and pepper.
  6. Place the asparagus on either side of the halibut then drizzle with olive oil and season with salt and pepper. Spoon the cracker mixture onto the halibut fillets and push it into the fish until it’s entirely coated. Pour the remaining crumb over the asparagus.
  7. Zest the lemon on top of the asparagus and halibut. Arrange the lemon slices on the baking sheet and place in the preheated oven.
  8. Cook for 12 minutes or until cooked through and golden on top. Spoon the chimichurri liberally on top and enjoy!
20 minutes
Prep Time
12 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
2 Halibut Fillets (always choose Ocean wise & Wild)
Save-On-Foods - O/W Wild Halibut Fillets Fresh
Save-On-Foods - O/W Wild Halibut Fillets Fresh, 500 Gram
$29.95 avg/ea was $39.95 avg/ea$5.99/100g
1 bunch asparagus
Asparagus - Fresh - Bunch
Asparagus - Fresh - Bunch, 465 Gram
$4.09 avg/ea was $5.42 avg/ea$0.88/100g
¼ cup fresh parsley
Parsley - Fresh, Bunch
Parsley - Fresh, Bunch, 1 Each
$1.99
¼ cup fresh dill
Dill - Baby Bunched
Dill - Baby Bunched, 1 Each
$3.29
2 large cloves of garlic
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.63
1 shallot
Shallots - Fresh, Bulk
Shallots - Fresh, Bulk, 20 Gram
$0.20 avg/ea$1.01/100g
2 tbsp red wine vinegar
Western Family - Red Wine Vinegar
Western Family - Red Wine Vinegar, 500 Millilitre
rewards logoEarn 75 Points
$5.39$1.08/100ml
3 tbsp olive oil
Not Available
12 Butter crackers
Not Available
2 tsp Dijon mustard
Western Family - Prepared Dijon Mustard
Western Family - Prepared Dijon Mustard, 325 Millilitre
rewards logoEarn 75 Points
$3.39$1.04/100ml
1 lemon, zested and sliced
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
4 for $3
$0.75 was $0.99
Salt and Pepper to taste
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g

Directions

  1. Preheat the oven to 400F.
  2. Using a food processor (or chop by hand), chop the parsley, dill, garlic and shallot. Divide evenly into two separate bowls (one will be for the Chimichurri and one for the Halibut topping).
  3. To the Chimichurri bowl, add the red wine vinegar and season with salt and pepper. Mix well then slowly stream in the olive oil and whisk well. Set aside.
  4. In a food processor, chop the crackers until they become a crumb-like texture then add to the herb-garlic mixture and mix well. Set aside.
  5. Using a paper towel, pat the halibut dry then place onto a baking sheet lined with parchment paper. Spread the dijon mustard onto each fillet and season with salt and pepper.
  6. Place the asparagus on either side of the halibut then drizzle with olive oil and season with salt and pepper. Spoon the cracker mixture onto the halibut fillets and push it into the fish until it’s entirely coated. Pour the remaining crumb over the asparagus.
  7. Zest the lemon on top of the asparagus and halibut. Arrange the lemon slices on the baking sheet and place in the preheated oven.
  8. Cook for 12 minutes or until cooked through and golden on top. Spoon the chimichurri liberally on top and enjoy!