Oven Baked Halibut & Asparagus with Chimichurri
Recipe - Nelson
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
- Preheat the oven to 400F.
- 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).
- 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.
- 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.
- 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.
- 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.
- Zest the lemon on top of the asparagus and halibut. Arrange the lemon slices on the baking sheet and place in the preheated oven.
- 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
Save-On-Foods - O/W Wild Halibut Fillets Fresh, 500 Gram
$29.95 avg/ea was $39.95 avg/ea$5.99/100g
Asparagus - Fresh - Bunch, 465 Gram
$4.09 avg/ea was $5.42 avg/ea$0.88/100g
Parsley - Fresh, Bunch, 1 Each
$1.99
Dill - Baby Bunched, 1 Each
$3.29
Garlic - White, Bulk, 1 Each
$0.63
Shallots - Fresh, Bulk, 20 Gram
$0.20 avg/ea$1.01/100g
Western Family - Red Wine Vinegar, 500 Millilitre
Earn 75 Points
$5.39$1.08/100ml
Not Available
Not Available
Western Family - Prepared Dijon Mustard, 325 Millilitre
Earn 75 Points
$3.39$1.04/100ml
Lemons - Large Fresh, Each, 1 Each
4 for $3
$0.75 was $0.99
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Directions
- Preheat the oven to 400F.
- 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).
- 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.
- 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.
- 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.
- 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.
- Zest the lemon on top of the asparagus and halibut. Arrange the lemon slices on the baking sheet and place in the preheated oven.
- Cook for 12 minutes or until cooked through and golden on top. Spoon the chimichurri liberally on top and enjoy!