Halibut with Bread Crumb Crust
- 1 cup coarse fresh bread crumbs
- olive oil
- 2 tsp minced garlic (divided)
- 1 Tbsp dry white wine
- 1 bunch arugula (rocket)
- 1/4 cup minced parsley
- 1 Tbsp each minched fresh oregano and marjoram
- 2 tsp red wine vinegar
- 6 skinless halibut fillets
Preheat the oven to 400. In a bowl, toss the bread crumbs with 1 Tbsp oilve oil, 1 tsp of the garlic, and the wine. Spread the crumbs on a baking sheet and toast until lightly browned, ab 8 minutes. Lower the oven temp to 325.
Meanwhile, stem the argula. In a bowl, combine 1/2 cup olive oil with the parsley, arugula, oregano, majoram, vinegar, and the remaining 1 tsp garlic. Season the herb sauce with s&p.
Lighly oil a baking dish. Arrange the fillets in a single layer, season w s&p, and roast for 8 mins. Sprinkle the fish with the toasted bread crumbs and continue roasting until the fish is just opaque in the center and the crumbs are crisp and goldenn, 12-15 minutes longer. Transfer the fish to individual plates, drizzle with the herb sauce and serve at once.