Roasted Halibut with Fresh Herb Sauce

Sorry if I sound like a broken record, but I'm on a healthy eating kick. So, in addition to lots of fruits and vegetables, I'm eating a lot of fish. This one is simple to make and includes the tangy kick of fresh herbs. With couscous and some roasted asparagus, it's quite the summer feast.

Roasted Halibut with Fresh Herb Sauce
Adapted from Food & Wine magazine.
Makes 6 servings.

1 cup coarse fresh breadcrumbs
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1 cup flat leaf parsley, finely chopped
1 1/2 cup arugula leaves, finely chopped
2 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
Kosher salt
Freshly ground pepper
6 (6 ounce) halibut fillets, skinless


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.

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. (For quick work, puree in a food processor.) Season the herb sauce with salt and pepper.

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.

If you have any herb sauce left over, save and use over grilled chicken, steamed vegetables or quiche.