Halibut With Tarragon-Lemon Breadcrumbs
"During Lent, we are always looking for easy-to-prepare, economical recipes that offer a change of pace. This recipe definitely fits the bill! You can substitute cod for the halibut. Just toss fresh or stale bread in the food processor and pulse until coarse crumbs are formed."
photo by K9 Owned
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 cup coarse fresh breadcrumb
- 2 teaspoons minced fresh tarragon
- 1 teaspoon finely grated lemon zest
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 4 (5 ounce) halibut fillets or (5 ounce) cod fish fillets
- 4 teaspoons mayonnaise
- 2 teaspoons prepared horseradish
- lemon wedge
directions
- Preheat oven to 400 degrees.
- Melt butter in a small skillet over medium heat, add garlic, and saute 1 minute. Add breadcrumbs, tarragon, lemon zest, salt and pepper. Stir well.
- Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10-12 minutes, or until fish is tender and crumbs are golden.
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Reviews
-
Great halibut! I love the technique of layering a breadcrumb mixture over mayo on the fish. This was a tasty combination with the horseradish and tarragon. The fish came out perfectly done. Thank you! -
This was an absolutely delicious recipe! I don't make fish very often and generally just pan fry it and call it good. The first bite had me converted and I doubt I'll make fish any other way now. Thanks for postng this! Made for World Tour 2019 -
Great fish! I used cod and thyme instead of the tarragon but otherwise made as directions. As the cod was very thick and half frozen I needed to cook it quite a bit longer than the recipe indicated. thanks for sharing! -
This is a really easy and delicious way to prepare fish fillets. I used a blue fish fillet that a neighbor gave to me and just increased the ingredients (since it is so big!) and cooked it a little longer. Came out beautifully! Thanks for posting. Made for 2013 Football Tag. -
This is an absolutely beautiful and delicious fish dish! I didn't use halibut because I had fresh amberjack, but otherwise followed the recipe. This was devoured so quickly there wasn't time to get a photo. I'll definitely make this again, and will try to get one then. Thanks for sharing! Made for your Football Tag win during week 5! Congrats!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
