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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Master flaky and flavorful fish using halibut, feta cheese, and a sheet pan.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 75mg
- Sodium: 300mg
- Total Carbohydrates: 14g
- Protein: 32g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 8%
0%
Calcium 8%