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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Keep things simple with baked halibut.
I like to do all manner of fun things with fish, but I confess that baking is my favorite. High oven temperatures met with a watchful eye create the best texture for most fish, except maybe the crab cake, which I guess is not really fish.
Sometimes, the simplest, most old-fashioned preparation is in order. This halibut reminds me of something someone’s mother would make (not my mother, who largely contained herself to roast beef and rare steaks), or the sort of thing you order at lunch at an expense account fish restaurant in downtown Washington with a colleague because you guys are keeping it simple as you try to convince him, unsuccessfully, to take over the world. That’s one example.
More: If you do want to take over the world, start with these blondies.
All you are really doing here is adding old-fashioned salt and pepper and breadcrumbs, aided by butter, not oil. Watch your fish; mine was done in about 15 minutes, but this does depend on how thickly it is sliced.
Serves 4 to 6
1 1/2 pounds halibut or cod
1/2 cup panko bread crumbs
2 tablespoons butter
Salt and pepper, to taste
1 tablespoon chopped chives
Canola or olive oil
Photo by Mark Weinberg
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