This recipe uses Sole as the main ingredient but I was not able to find it locally so substituted halibut instead. It came out quite good.
I was also not able to find a small piece of Halibut so paid $19 for the piece I bought, however, we had it as leftovers for a couple of other meals so it worked out just fine cost-wise.
You’ll notice there aren’t very many ingredients for this recipe. I used aged parmesan cheese and almond flour as a substitute for the bread crumbs along with using parsley instead of cilantro (gotta use what you have in the kitchen sometimes).
See? This is one very large piece of halibut but fortunately the recipe re-heated quite well.
For me, the hardest part of the recipe (if you can call it hard) was dicing the onions.
This is what the topping will look like and it will be spread over the top of the halibut then baked.
You want to make sure you don’t over-bake the fish so it won’t come out too dry.
Ready to try the recipe?
- 1 pound Halibut
- Kosher Salt and Ground Black Pepper
- 1 cup Almond Flour/Meal
- 2 tablespoons grated yellow Onion
- 2 tablespoons dried Parsley
- 1/2 cup grated aged Parmesan
- 1/4 cup Olive Oil
- Preheat the oven to 400 degrees Fahrenheit.
- Arrange the fish on an oiled baking pan then season with salt and pepper. (I used aluminum foil on the top of a baking sheet and spread a little bit of olive oil on top of the foil before putting the fish on it.)
- Combine the rest of the ingredients in a bowl then press the mixture evenly on top of the fish.
- Bake for 15 to 20 minutes, or until the fish is cooked and the crust is firm and golden.
Sit back now and enjoy this great meal. I served mine with salad and steamed asparagus.
This recipe was adapted from Dinners and Dreams Parmesan and Cilantro Crusted Sole.