Roast Halibut with Tomatoes and Lemon Crumbs
- 4 servings
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.
Courtesy of the California Tomato Farmers
- 2 slices white sandwich bread, preferably day-old
- 1 tbsp (15 mL) olive oil
- 1 large garlic clove, minced
- Finely grated peel of 1 lemon
- 2 tbsp (30 mL) finely chopped parsley
- ¼ tsp (1 mL) salt
- 4 pieces of halibut, 6 to 8 oz (180 to 250 g) each
- Freshly ground black pepper
- 2 California Roma Tomatoes
- Lemon wedges, for serving
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Cut crusts off bread and save for another use. Tear bread into small pieces.
Place bread in food processor and pulse until coarse crumbs form. Measure out ¾ cup (175 mL). Turn into a bowl. Stir in oil, garlic, lemon peel, parsley and salt until mixed.
Place halibut, skin-side down (if fillet has 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.