Halibut Lasagna
By: Beckyjoy Halbeert
½ to ½ cup butter
2 lbs halibut
8 to 10 oz lasagnz noodles, cooked, but still tacky
3 garlic cloves
4 to 5 green onions, sliced small, including the greens
1 tsp thyme
¼ to 1/3 flour
1 tsp sea salt
2 cups chicken broth
1 cup heavy whipping cream
½ cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 TBS capers (optional)
1 tsp black pepper
½ tsp white pepper
Dash of cumin
Garnish of fresh parsley, if desired
Directions:
Heat oven to 350. Spray a 9x 13 pan or similar sized casserole pan with olive oil. Bake halibut about 20 minutes. Cube or flake halibut and set aside. Halibut may still be a little underdone.
In a large sauté pan, sauté garlic an green onions in butter till done. Add flour and stir with whisk until smooth, turning down heat.
Add broth, cream and parmesan, whisk until smooth. Add spices to white sauce. (For creamier lasagna, use more cream and less chicken broth, add more cheeses, etc.)
Layer noodles, halibut, mozzarella, and cream sauce. (There should be enough for at least double layers of everything.)
Bake at 350 for 20-30 minutes covered, (depending on how thick you made your lasagna). Uncover, bake and additional 15 minutes until bubbly. Turn oven off and let sit in oven for an additional 15 minutes – to set. Garnish with fresh parsley.
Serve with a Caesar, tossed salad with lots of fresh veggies or a vegetable tray.
You may substitute salmon or other white fish for halibut.