Roasted Halibut With Fresh Herb Sauce |
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Prep Time: 8 Minutes Cook Time: 16 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours. Ingredients:
1 cup coarse fresh breadcrumb |
1/2 cup extra virgin olive oil, plus |
1 tablespoon extra virgin olive oil |
2 teaspoons garlic, minced |
1 tablespoon dry white wine |
1/4 cup flat leaf parsley, finely chopped |
1/4 cup arugula leaf, finely chopped |
1 tablespoon marjoram, finely chopped |
1 tablespoon oregano, finely chopped |
2 teaspoons red wine vinegar |
kosher salt |
fresh ground pepper |
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets |
Directions:
1. 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.
2. 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.
3. 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.
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