Pan Roasted Halibut / Parmesan Gremolata / 2 Shrimp / Roasted Potatoes, Onions, And Red Bell Peppers / Topped With Eggplant Caponata / Aged Balsamic Vinegar Recipe
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Ingredients
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Fish
Gremolata
Vegetables
Method
Prepare the Vegetables
- 1
Roast the Potatoes and Vegetables
Preheat the oven to 425°F (220°C). Toss the cubed potatoes, sliced onions, and red bell peppers with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
Cook the Fish
- 2
Pan-Roast the Halibut and Shrimp
In a large skillet, heat the olive oil over medium-high heat. Season the halibut fillets and shrimp with salt and pepper. Once the oil is hot, add the halibut fillets and cook for 4-5 minutes on each side until golden brown and cooked through. In the last minute of cooking, add the shrimp to the skillet and cook until pink and opaque.
Make the Gremolata
- 3
Prepare the Gremolata
In a small bowl, combine the grated Parmesan cheese, chopped parsley, minced garlic, and lemon zest. Mix well to combine.
Plate the Dish
- 4
Assemble the Dish
On a plate, place a serving of roasted potatoes, onions, and red bell peppers. Top with the halibut and shrimp. Spoon eggplant caponata over the fish, then drizzle with aged balsamic vinegar. Finish with a sprinkle of the Parmesan gremolata.
