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Walnut-Crusted Halibut and Herb-Roasted Tomatoes

Posted Dec 30 2009 12:00am

The holidays have come and gone, with the exception of New Years, and as the holidays have passed so has the endless planning, shopping, prepping, cooking, baking, and exhaustion that come with them. It has been a good holiday season, but with Christmas (and the engorgement that comes with it) over and New Years just around the corner, what better a time to make a res0lution for health in the coming year as if that’s such a novel idea! If it’s any help, which I hope it is, I will do my part and make a resolution to keep you stocked in healthy recipes for 2010.

Here’s a good resolution… eat more Omega-3′s! This quick to prepare recipe contains two great sources of these healthy fats fish and walnuts as well as a lot of flavor.

Walnut-Crusted Halibut

1/3 cup finely chopped toasted walnuts
1/4 cup bread crumbs (preferably whole-grain)
2 Tbsp parsley
1 Tbsp basil
1 Tbsp chives, finely chopped
1 Tbsp olive oil
4 Halibut fillets, 3-4 oz each
Lemon wedges

Preheat oven to 450 degrees. In a small bowl, combine walnuts, bread crumbs, herbs, and olive oil.


Place halibut on a rimmed baking sheet sprayed with cooking spray. Sprinkle fillets lightly with salt and pepper, then distribute walnut topping evenly atop fillets. Press topping into fish so it adheres. Roast the fish for about 8 minutes, until it is opaque and flakes easily. Serve with lemon wedges.

Serves 4

…. here’s something for the side… for good measure.

Herb-Roasted Tomatoes with Parmesan

This is a simple way to prepare tomatoes and sort of a staple in my house. These also go great alongside cheese dishes, or with eggs in the morning.


6 vine-ripe tomatoes (definitely better in the summer)
2 Tbsp Olive oil
1 Tbsp each finely chopped basil, oregano, and thyme
salt and pepper
2 Tbsp grated parmesan cheese

Preheat oven to 425 degrees. Combine the olive oil and herbs in a small bowl. Remove the tops and bottoms of each tomato, then cut each in half and place on a baking sheet. Sprinkle with salt and pepper, then top each half with 1/2 tsp herb mixture. Roast in preheated oven for 10 to 15 minutes, until soft and sizzling.

Remove from oven, and top with a bit of parmesan.

Serves 3 to 4

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