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Prep 15min
Total30min
Ingredients9
Servings4
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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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Steps
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.
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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.
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