Roast Halibut with Tomatoes and Lemon Crumbs - Taste USA

Roast Halibut with Tomatoes and Lemon Crumbs

  • Duration
  • Serving 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 

Ingredients

  • 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 

Directions

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

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