Preheat oven to 425 degrees. Spray a foil-lined 15x10x1-inch sheet pan with nonstick spray. Pat fish dry. Thinly slice leeks and finely chop the tops. Combine pistachios, Parmesan cheese, bread crumbs, mayonnaise, and chopped leeks. Pat mixture on fish; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This easy sheet pan meal is complete with vegetables and halibut fillets topped with breadcrumbs, Parmesan cheese, and pistachios.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (5-oz. each) halibut fillets, 1-inch-thick | ||
| 2 leeks, trimmed and cleaned | ||
| ¼ c. crushed unsalted pistachios | ||
| ¼ c. Hy-Vee grated Parmesan cheese | ||
| 2 tbsp. Hy-Vee plain bread crumbs | ||
| 2 tbsp. Hy-Vee mayonnaise | ||
| 1 c. Hy-Vee Short Cuts Brussels sprouts, halved | ||
| 1 red onion, cut into thin wedges | ||
| 2 medium carrots, peeled and bias-sliced | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 1 tsp. That's Smart! garlic salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| 3 sprig(s) fresh sage | ||
| 1 lemon, halved, for serving |
Things To Grab
- Aluminum foil
- 15x10x1-inch sheet pan
- Hy-Vee nonstick cooking spray
- Meat thermometer
Directions
Toss Brussels sprouts, red onion, sliced leeks, and carrots with 1 tablespoon olive oil. Spread in prepared pan. Bake 10 minutes. Stir vegetables; push to the side to make room for fish. Spread remaining 1 tablespoon olive oil on pan and top with fish. Sprinkle fish with garlic salt, black pepper, and crushed red pepper; top with sage. Bake 15 minutes more or until fish flakes with a fork (145 degrees). Serve with lemon.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 75mg
- Sodium: 770mg
- Total Carbohydrates: 19g
- Protein: 32g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 35%
0%
Potassium 20%