Roast Halibut with Tomatoes and Lemon Crumbs
Fresh fish simply topped with juicy tomatoes and a crusty flavourful crumb topping is easy on the cook and tastes amazing. If you can’t find halibut, wild salmon is a nice alternative.
Makes 4 servings
2 slices white sandwich bread, preferably day old
1 tbsp olive oil
1 large garlic clove, minced
Finely grated peel of 1 lemon
2 tbsp finely chopped parsley
¼ tsp salt
4 pieces of halibut, 6 to 8 oz each
Freshly ground black pepper
2 California Roma Tomatoes
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Discard crusts, then tear bread into small pieces. Place in food processor and pulse until coarse crumbs form. Measure out ¾ cup. Turn into a bowl. Stir in oil, garlic, lemon peel, parsley and salt until mixed.
- Place halibut, skin-side down (if there is skin), on baking sheet. Season with salt and pepper. Slice tomatoes and place on fish, overlapping slightly. Sprinkle with breadcrumb mixture, patting gently. Roast in center of preheated oven until fish is opaque and a knife inserted in centre of halibut comes out hot, 12 to 15 minutes. Serve with lemon wedges.