Halibut With Tarragon-Lemon Breadcrumbs

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
-
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!!