Roast Halibut with Tomatoes and Lemon Crumbs
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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
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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.
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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.
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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.
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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.
