Halibut with Tarragon-Lemon Breadcrumbs

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings

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


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

Nutritional Info *per serving

  • Calories 263
  • Fat 13g
  • Saturated Fat 5g
  • Cholesterol 62mg
  • Sodium 354mg
  • Carbohydrate 5g
  • Fiber 0g
  • Sugars 1g
  • Protein 30g