Herb & Garlic Panko Crusted Halibut and Tomatoes

• celkový čas: 10 minutes

Ingredience

4- 4 oz pieces of halibut or cod

2 pints sungold or cherry tomatoes, halved

2 tbsp olive oil

4 garlic cloves, thinly sliced

¼ cup capers, drained and rinsed

5 basil leaves, thinly sliced into ribbons

Salt and pepper, to taste

Panko crumb:

1 cup gluten free panko crumbs

3 tbsp olive oil

3 garlic cloves, peeled and smashed

1 tsp fresh parsley, finely chopped

1 tsp fresh basil, finely chopped

¼ tsp salt

To make panko crumb, add 3 tbsp olive oil to a shallow frying pan over medium heat. Add panko and whole garlic cloves to hot oil. Fry panko until light golden brown, stirring constantly to prevent burning. Turn off heat, discard garlic and mix in ¼ tsp salt, fresh parsley and basil. Set aside for later.

To make tomato base, add 2 tbsp olive oil to a deep skillet or braiser with a lid over medium heat. Add tomatoes and garlic and saute until tomatoes begin breaking down into a sauce, about 8-10 minutes.

Pokyny

Mix capers in with tomatoes then season fish generously with salt and pepper. Add fish to pan resting on top of the tomatoes, cover and allow fish to steam until opaque and fully cooked through, about 10 minutes plus or minus a few depending on the thickness of your fish.

Remove fish from pan and set aside. Stir basil ribbons into stewed tomatoes then plate them on a serving dish. Plate fish on tomatoes and top with panko crumb before serving.