ROASTED HALIBUT WITH HERB SAUCE

1 cup coarse fresh breadcrumb

1/2 cup extra virgin olive oil

2 teaspoons garlic, minced

1 tablespoon dry white wine

1/4 cup flat leaf parsley, finely chopped

1/4 cup arugula leaf, finely chopped

1 tablespoon marjoram, finely chopped

1 tablespoon oregano, finely chopped

2 teaspoons red wine vinegar

kosher salt

fresh ground pepper

6 each skinless halibut filets (about 6 oz)

Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of olive oil, 1 teaspoon of the minced garlic and the wine.

Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.

Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.

Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through.

Transfer the fish to plates, drizzle with the herb sauce and serve.

Food.com

RETURN TO THE RECIPES LIST