Shallot-Crusted Roast Halibut
A buttery topping keeps these halibut fillets moist as they roast in the dry heat of the oven.
- 1½ tablespoons olive oil
- 5 large shallots, minced
- 3 tablespoons unsalted butter
- 1 cup dried bread crumbs made from crusty Italian bread
- 2 tablespoons snipped chives
- 2 tablespoons minced flat-leaf parsley
- 2 teaspoons chopped thyme
- 2 teaspoons fresh lime juice
- Salt and freshly ground pepper
- 4, 6 ounce skinless halibut fillets, 1 inch thick
- Preheat the over to 400°F. Butter a baking sheet. In a heavy medium skillet, heat the oil. Add the shallots and cook over moderate heat, stirring until softened but not browned, about 5 minutes. Transfer the shallots to a bowl and let cool.
- In the same skillet, melt the butter over moderate heat. Add the bread crumbs and cook, stirring until crisp and golden, about 5 minutes. Add the bread crumbs to the shallots along with the chives, parsley, thyme, lime juice, ½ teaspoon of salt and ¼ teaspoon of pepper. Toss the bread-crumb mixture with a fork.
- Season the halibut fillets on both sides with salt and pepper. Put the fillets on the buttered baking sheet and thickly spread the bread-crumb mixture on top. Roast the halibut fillets for 18 to 20 minutes, or until the fish is just opaque throughout. Serve the fillets at once.