"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Halibut Boulangare Recipe

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This recipe for Halibut Boulangare, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4/4 pound Idaho potatoes, peeled and sliced as thinly as possible, about 2 cups
1 small onion, sliced wafer thin
6 tablespoons unsalted butter
2 1" halibut fillets (about 6oz each)
2 tablespoons chopped parsley
1 small clove of garlic, finely minced
1/4 cup bread crumbs
1/3 cup dry white wine

Directions:
Directions:
1. Preheat the oven to 450.
2 Prepare the potatoes and keep covered in cold water.
3. Rub the bottom of a baking dish, large enough to hold the fillets in one layer, with 3 tablespoons of butter.
4. Sprinkle fillets with kosher salt and pepper
5. Drain the potatoes and put them in a bowl. Add the onions, parsley, garlic, salt and pepper to taste. Toss until well blended.
6. Arrange the vegetable mixture around the fillets. Dot with remaining butter. Sprinkle the fish with bread crumbs.
7. Add the wine around the edges of the baking dish, not directly on the fish.
8. Bring the dish to a boil on the top of the stove and place in the oven.
9. Bake for 30 minutes. As the fish bakes, tilt dish and spoon the liquid over the fish.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe is over the time limit, but tried and true

 

 

 

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