Rouxbe

• 1.5 pounds boneless and skinless halibut fillet

Preheat oven to 425°
From a skinless, boneless fillet of halibut, cut one-inch thick slices across the grain of the fillet. If using thin fillets plan on two or three slices per person, or about 5 or 6 ounces per person .

• 6 to 8 pieces of packaged sun-dried tomatoes
• 1 cup of boiling water
• 1 tbsp chopped coarsely chopped capers
• 1 tbsp finely chopped chives
• 1/2 tsp freshly ground pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp melted butter
• Salt to taste

Cover 6 or 8 pieces of tomato with boiling water and soak for 2 minutes, then drain and coarsely chop.
To the chopped tomato add one tbsp finely snipped chives, one tbsp chopped capers, 1/2 tsp freshly ground pepper and two tbsp each of extra virgin olive oil and melted butter. Season with salt. Mix well.

• one cup of Panko or fine bread crumbs
• 2 tbsp toasted almond slices
• melted butter
• 1/2 cup white wine

Roll each fillet slice in fine bread crumbs and place in a well-oiled 9 X 12 baking dish, with 1/4-inch of white wine (about 4 to 6 ounces) on the bottom. Place a teaspoonful or two of the tomato mixture on each fillet piece, spread thinly to cover piece.

Liberally sprinkle each piece of fish with fine bread crumbs (four tbsp) mixed with a little melted butter(one tbsp), and top with a sprinkle of freshly toasted sliced almonds (two tbsp).

Bake for 8 to 12 min on a mid-level rack until the fish is just opaque.

I like to serve the halibut with some steamed asparagus and a mushroom risotto.

Related Drill-downs

• What is Panko?