You’ll go shopping for:
1 medium piece of Halibut filet (about 1-1/2 pound)
1 pound of potatoes
3 big ripe tomatoes
2 tbs of mild mustard
2 tbs capers
4 onces of butter
1 tbs of plan bread crumb
1 tbs of Parmigiano Reggiano grated (parmesan cheese) 1 tsp of chopped parsley
1 pound of potatoes
3 big ripe tomatoes
2 tbs of mild mustard
2 tbs capers
4 onces of butter
1 tbs of plan bread crumb
1 tbs of Parmigiano Reggiano grated (parmesan cheese) 1 tsp of chopped parsley
Salt and black pepper
preparation:
Peel, wash and slice the potatoes (about 0.20 inches). Boil them in salty water for about 15 minutes. Wash and make two cuts-cross on the tomatoes and put for 10 seconds in boiling water, set aside in a bowl with iced water. Peel them, take the seeds out and chop them. Season the fish filet with salt and pepper and set in a casserole previously sprayed with olive of oil. Set around the fish the potatoes. Preheat the oven at 355 F. Melt the butter in a sauce pan (medium heat), add mustard and capers, then the chopped tomatoes, the chopped parsley stir for 1 minute. Mix well all the ingredients and pour the sauce on the fish. Sprinkle the bread crumbs and the parmesan cheese on top and put in the oven for about 10 minutes.
