Mediterranean Halibut with Squash Medley - Cooking Today with Chef Brooks

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a tangy flavor with fewer calories.

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia

Cod is a lean fish with a similar texture.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar briny flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and lasts longer.

Cut roma tomatoes into quarters lengthwise and remove seeds by laying the knife flat against the board.

Dice the remaining tomato flesh and place it in a bowl.

Juice one lemon and add it to the tomato mixture, ensuring to catch any seeds.

Add 2 tablespoons of granulated garlic and 2 tablespoons of sweet leaf basil to the mixture.

Add 2 tablespoons of minced onions to the bowl.

Chop half a cup of black olives and add them to the mixture.

Crumble half a block of feta cheese into the bowl and mix all ingredients together.

Place halibut fillets in a nonstick pan without oil, ensuring they are dry.

Preheat the oven to 425°F.

Top the halibut with the tomato and feta mixture, piling it on generously.

Put the pan in the oven and cook until the fish is flaky.

After a while, remove the fish and add half a cup of white wine to the bottom of the pan, then return the fish to the oven.

Prepare vegetables by chopping garlic, leeks, red bell pepper, and asparagus.

Remove the skin from the shallot and chop it up.

Slice zucchini and yellow squash on a bias for presentation.

Clean the red bell pepper and cut it into usable lobes, then slice them as desired.

Chop the tops of the leeks and set them aside for cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens