Recipe: Crispy Baked Halibut (using fresh breadcrumbs)

Crispy Baked Halibut
Rec.food.cooking/harlon whitley (1993)
Makes 4 servings

1 1/4 lbs. fresh or frozen halibut steaks, cut 1-inch thick
3/4 cup soft sourdough or other breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon paprika
Dash pepper
2 teaspoons cooking oil
Fresh tarragon sprigs (optional)
Lemon wedges (optional)

Thaw fish, if frozen. Cut fish into 4 portions; pat dry.

Preheat oven to 450 F. In a shallow baking dish, stir together breadcrumbs, Parmesan cheese, tarragon, paprika and pepper.

Brush both sides of fish with cooking range pieces in a 12x7 1/2x2-inch baking dish. Sprinkle any leftover bread crumb mixture on top.

Bake, uncovered, for a 8 to 12 minutes or until the fish flakes easily when tested with a fork. Do not turn during baking. If desired, garnish with fresh tarragon and serve with lemon wedges.

Note: You can also use or 2 large chicken breasts, skinned, boned and halved lengthwise (2 pounds total) in this recipe. For chicken, bake, uncovered, about 15 minutes or until the chicken is no longer pink in the center.