Ingredients
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2 sliceswhite sandwich bread, preferably day-old
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1 tbsp(15 mL) olive oil
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1large garlic clove, minced
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Finely grated peel of 1 lemon
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2 tbsp(30 mL) finely chopped parsley
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¼ tsp1 mL salt
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4 piecesof halibut, 6 to 8 oz (180 to 250 g) each
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Freshly ground black pepper
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2California Roma Tomatoes
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Lemon wedges, for serving
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Instructions
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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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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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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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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.
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