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
Preparation
Heat oven to 450°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In medium bowl, mix shallots, bell pepper, artichokes, lemon juice, 3 tablespoons of the butter and the garlic-pepper blend. Spoon into baking dish.
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.
Bake uncovered 12 to 15 minutes or until fish flakes easily with fork and crumb topping is golden brown. Sprinkle with parsley.
