recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
baked Halibut recipe combines baby red potatoes
with fresh asparagus, tomatoes and leeks. Baked
Halibut recipes often are lacking flavor, however
this recipe is flavored nicely with fresh thyme
and lemon juice".
halibut fillets (7 ounces)
4 tablespoons extra virgin olive oil
12 small baby red potatoes
5 cups of sliced leeks
3 cups of diced roma tomatoes
2 tablespoons fresh minced thyme
juice from one lemon
2 tablespoons minced garlic
1 tablespoon minced fresh parsley
salt and pepper to taste (ground black pepper)
the halibut fillets and remove skin if needed,
the potatoes in thick slices and blanch them
in boiling water for for 5 minutes. Place the
potatoes in cold water to stop the cooking.
Strain the potatoes and reserve.
the leeks in half moons and wash well as leeks
often contain a good deal of dirt (they grow
in the ground of course). Sauté
the leeks in one tablespoon of olive oil lightly
for a few minutes and reserve.
the tomato skins by placing the tomatoes in
boiling water for 1 minute, then place the tomatoes
in cold ice water to stop the cooking. After
the tomatoes have stopped cooking remove the
skin using a pairing knife to peel away the
skin. Once the tomatoes are skinned slice them
in half and squeeze to remove the seeds.
dice the tomatoes, add them to the sautéd
leeks and add the minced garlic, minced thyme
and parsley and mix well.
layer the asparagus in the pan with the baby
potatoes and top with the tomato and leek mixture.
the halibut fillets over the vegetables and
sprinkle with salt and pepper.
with olive oil and place the pan in a preheated
400º oven for 18 - 22 minutes or until
the fish reaches 140º.
the fish is finished cooking remove from the
oven and squeeze lemon juice over the dish.