Preheat oven to 350 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray. Add zucchini and/or summer squash and asparagus to pan. Drizzle with 2 tablespoons olive oil. Season with salt and pepper and sprinkle with herbs.
Master flaky and flavorful fish using halibut, feta cheese, and a sheet pan.
Servings and Ingredients
|2||small zucchini, and/or summer squash, cut into 1/2-inch slices|
|4 oz.||Hy-Vee Short Cuts asparagus spears, cut into 2-inch lengths|
|¼ c.||Hy-Vee Select olive oil, divided|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|2 tsp.||fresh parsley, and/or basil, plus additional for garnish|
|4||(5-to-6-oz. each) fresh or frozen skinless halibut fillets|
|½ c.||Hy-Vee panko bread crumbs|
|¼ c.||Hy-Vee Select crumbled Mediterranean herb feta cheese|
|Lemon wedges, for serving|
Things To Grab
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Small bowl
- Meat thermometer
Rinse fish; pat dry. Place in pan with vegetables. Sprinkle lightly with salt and pepper. Combine panko, cheese, and remaining 2 tablespoons oil. Sprinkle mixture on fish; press slightly.
Bake 15 to 20 minutes or until fish easily flakes with a fork (140 degrees). If desired, sprinkle with additional herbs. Serve with lemon wedges.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 75mg
- Sodium: 300mg
- Total Carbohydrates: 14g
- Protein: 32g