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.
Ingredients
- 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
Instructions
- Preheat oven to 400F.
- 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.
- 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.
—Recipe by Laraine Perri
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
