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Halibut with Bread Crumb Crust


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  • 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
  • s&p
  • 6 skinless halibut fillets



Step 1

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.


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