Scampi-Style Halibut

Enjoy a flavorful dinner with these fish fillets that are baked using Progresso® artichoke hearts, Progresso® bread crumbs and shallots - ready in 30 minutes.

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Servings 4

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ingredients 9
Prep Time 15 min
Total Time 30 min

Ingredients

2: large shallots, sliced (about 1/2 cup)

1: small red bell pepper, cut into thin bite-size strips (about 1 cup)

1: can (14 oz) Progresso® artichoke hearts, drained, halved

1/4: cup fresh lemon juice

5: tablespoons butter, melted

1: teaspoon garlic-pepper blend

1/2: cup Progresso® panko crispy bread crumbs

4: halibut fillets (about 6 oz each), skin removed

2: tablespoons chopped fresh parsley

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Directions

1 Heat oven to 450°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2 In medium bowl, mix shallots, bell pepper, artichokes, lemon juice, 3 tablespoons of the butter and the garlic-pepper blend. Spoon into baking dish.
3 In small bowl, mix bread crumbs and remaining 2 tablespoons butter. Pat 2 tablespoons crumb mixture on top of each fillet. Place fillets on vegetables in baking dish.
4 Bake uncovered 12 to 15 minutes or until fish flakes easily with fork and crumb topping is golden brown. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

To help the crumb topping stick to the fish, lightly spray fillets with cooking spray before topping with crumbs.

To be sure fish is done, use a food thermometer and bake until the thermometer reads 140°F.

For a new flavor, sprinkle chopped fresh oregano or basil leaves over the fish instead of the parsley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 130mg; 130%;
Sodium: 570mg; 570%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 7g 7% Sugars 3g 3% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 35%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;