Recipe courtesy of Foreign Cinema
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup coarse fresh breadcrumbs
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for oiling
  • 1 tablespoon dry white wine
  • 2 teaspoons minced garlic
  • 1/4 cup finely chopped arugula
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh marjoram
  • 1 tablespoon finely chopped fresh oregano
  • 2 teaspoons red wine vinegar
  • Kosher salt and freshly ground pepper
  • Six 6-ounce skinless halibut or cod fillets

Directions

Preheat the oven to 400 degrees F.

In a medium bowl, toss the breadcrumbs with 1 tablespoon of the olive oil, the wine and 1 teaspoon of the minced garlic. Spread the crumbs on a pie plate and toast until lightly browned, 8 minutes.

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

Lightly oil a large baking dish. Arrange the halibut filets in the dish, sprinkle with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted breadcrumbs and roast until the fish is cooked through, about 8 minutes longer. Transfer the fish fillets to individual plates, drizzle with the herb sauce and serve.

Cook's Note

The sauce can be made ahead and refrigerated for several hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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