Roasted Halibut with Fresh Herb Sauce
- SERVINGS: 6
- 1 cup coarse fresh bread crumbs
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 tablespoon dry white wine
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped arugula leaves
- 1 tablespoon finely chopped marjoram
- 1 tablespoon finely chopped oregano
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground pepper
- Six 6-ounce skinless halibut or cod fillets
- Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the 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.
Match this simple, mild fish with a light, fresh and fruity white from Italy.