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Recipe courtesy of Foreign Cinema

Roasted Halibut with Fresh Herb Sauce

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.