Halibut with Tarragon-Lemon Breadcrumbs

Kitchen Tested
  • Yield 4 servings

Fillets with a nip of horseradish-spiked mayonnaise and savory crumbs perfumed with tarragon and lemon.

Mark Boughton Photography / styling: Teresa Blackburn

If you don’t like tarragon, try snipped chives or chopped fresh thyme.


2 tablespoons butter
2 garlic cloves, lightly smashed
1 cup coarse fresh breadcrumbs
2 teaspoons minced fresh tarragon
1 teaspoon finely grated lemon rind
1/4 teaspoon salt
Freshly ground black pepper
4 (5-ounce) halibut (or cod) fillets
4 teaspoons mayonnaise
2 teaspoons prepared horseradish
Lemon wedges


  1. Preheat oven to 400F.
  2. Melt butter in a small skillet over medium heat, add garlic, and sauté 1 minute. Add breadcrumbs, tarragon, lemon rind,  salt and pepper. Stir well.
  3. Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10 to 12 minutes, or until fish is tender and crumbs are golden.

Wine Pairing: Toast this gorgeous dish with a glass of sparkling wine from Spain, such as Segura Viudas Brut Reserva ($10), which offers citrusy notes that will mesh well with the lemony angle in this dish. —Wini Moranville, Relish wine columnist



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