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.
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.