Parmesan-Panko Crusted Halibut & French Onion Risotto

Parmesan-Panko Crusted Halibut
Recipe found here

INGREDIENTS:

• 2 halibut fillets, skin remove
• 1 tbsp olive oil, divided
• 1/2 lemon juice
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup plain panko crumbs
• 1/4 cup of Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/4-1/2 tsp garlic powder

DIRECTIONS:

1. Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
2. Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
3. Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
4. Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
5. Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge.

French Onion Risotto

Recipe found here

INGREDIENTS:

• 5 1/2 cups beef stock (I used Knorr Homestyle Stock)
• 2 tablespoons unsalted butter
• 2-3 large onions, thinly sliced
• 2 cups Aborio rice
• 6 cloves garlic, minced
• 2 sprigs fresh thyme, leaves removed
• 1/4 cup Parmesan cheese
• 1/4 teaspoon kosher salt
• pinch ground black pepper

DIRECTIONS:

1. First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
2. Heat your butter in a large, heavy-bottomed pot or deep-sided pan over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your 1/2 cup of stock. Stir occasionally, being sure that the rice doesn’t burn to the bottom, until the liquid has been absorbed, then add in another 1/2 cup, stir, and when that liquid has also been absorbed, add in another 1/2 cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender (you may have 1/2 cup or so of stock leftover).
3. When your rice is ready, stir in your thyme, Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.

-Alyssa