Ingredients
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1 cup coarse fresh breadcrumb
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1/2 cup extra virgin olive oil, plus
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1 tablespoon extra virgin olive oil
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2 teaspoons garlic, minced
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1 tablespoon dry white wine
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1/4 cup flat leaf parsley, finely chopped
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1/4 cup arugula leaf, finely chopped
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1 tablespoon marjoram, finely chopped
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1 tablespoon oregano, finely chopped
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2 teaspoons red wine vinegar
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kosher salt
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6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets
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fresh ground pepper
Instructions
- 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.