Herbed
Baked Salmon
Serves 6
6 (6 to 9-ounce) fresh skinless halibut fillets, about 1-inch
thick
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 cups dry bread crumbs
3/4 cup fresh
basil, loosely packed
1/2 cup fresh flat-leaf
parsley, loosely packed
2 tablespoons fresh
oregano leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Rinse fish and remove any bones with tweezers.
Combine oil and lemon juice in 9x13-inch glass dish and
add halibut, turning to coat. Marinate in the refrigerator
for 2 to 4 hours, turning several times.
Preheat oven to 400°F. Lightly oil a baking sheet and
set aside.
In a food processor, process bread with basil, parsley,
oregano, salt and pepper for about 30 seconds to make fine
mixture. Transfer to a sheet of wax paper.
Remove each fillet from the marinade, allowing excess to
drain back into dish. Don't pat fish dry. Roll in crumbs
to coat evenly, pressing crumbs on to fish with fingertips.
Place fish on baking sheet, leaving a couple of inches between
fillets.
Stir marinade and drizzle about a tablespoon over each fillet.
Discard any leftover marinade. Bake for 10 to 20 minutes,
depending on thickness of fish. To test for doneness, squeeze
sides of fillets gently; they should feel springy, not firm
or mushy.
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