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