6oz Halibut filet
2 TBS Basil Pesto
3 slices of vine ripe tomato
2 TBS panko crumbs
3 TBS shred parmesan-not the “green can” stuff
Five spears asparagus-cooked to al dente
3 fingerling potatoes/red potatoes, sliced in half lengthwise-blanched until soft, but not falling apart.
Zest of one lemon
Combine panko crumbs, and parmesan, mix thoroughly. Season halibut with salt and pepper. Spread pesto on fish until you get nice coverage. Place sliced tomato on top of fish, and then place a nice amount of the bread crumb topping on the fish. Place onto an oiled pan and cook at 375 for 7-9 minutes, depending on thickness of fish. Fish should be medium and not over cooked.
While fish is cooking toss potato in a little canola oil, and salt and pepper. Place into oven for about 8 minutes, or until you get a nice roast on them.
Place potato and asparagus in center of plate. Carefully remove halibut from pan. Place on top of potato, and garnish with a little chopped chive, and the lemon zest.