Serves 4
Fish is a great choice for quick dinners--most fillets cook to perfection in less than 10 minutes. You can use pecans, walnuts, or pine nuts in place of hazelnuts. To streamline prep, roast the asparagus together with the suggested potato side dish. Serve with Roasted Red Potatoes.
Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl
1. Preheat oven to 400°.
2. Heat butter and 1 teaspoon oil in a large nonstick skillet over medium-high heat. Brush tops of fish fillets with egg white; sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat tops of fish with nuts, pressing gently to adhere. Place half of fish, nuts side down, in pan; cook 3 minutes or until browned. Turn fish over; cook 4 minutes or until desired degree of doneness.
3. Combine remaining 1 teaspoon olive oil, garlic, and asparagus on a jelly-roll pan coated with cooking spray; toss to combine. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme. Bake at 400° for 8 minutes or until crisp-tender. Serve with fish and lemon wedges.
Cooking Light APRIL 2012
A bag of refrigerated potato wedges provides a jump-start to dinner in this quick recipe for Roasted Red Potatoes. With the addition of a few seasonings, this side dish is table ready in 30 minutes.
This recipe goes with Hazelnut-Crusted Halibut with Roasted Asparagus, Chicken and Green Bean Salad
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Preheat oven to 400°.
2. Combine all ingredients on a large jelly-roll pan; toss well. Roast at 400° for 20 minutes or until done, stirring after 15 minutes.
Cooking Light APRIL 2012
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Hazelnut-Crusted Halibut with Roasted Asparagus Menu
