Parmesan Herb Crusted Halibut over Marinara Sauce

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

This recipe is great, with or without the marinara sauce. Serves 4.

For the sauce

  • 1 28 oz. can Italian plum tomatoes, San Marzano is a good brand.
  • 2 T imported Italian plum tomato paste
  • 1/4 cup olive oil
  • 4 cloves garlic finely chopped
  • 2 T chopped fresh basil
  • 1/2 t dried oregano
  • Splash of white wine
  • salt and pepper

Heat medium sauce pan over medium high heat. Add olive oil, when oil is hot add garlic and stir ’till it just starts to brown. Add tomatoes, tomato paste, oregano, basil, salt and pepper. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 20 to 30 minutes.

For the Fish & coating

  • 4   6-8 oz. halibut fillets, you can substitute hake or cod
  • 1 T light mayonnaise
  • Olive oil to drizzle

In a mixing bowl combine

  • 1 cup panko crumbs
  • 1T dried basil
  • 1 t dried oregano
  • 1 T Reggiano Parmesan
  • 1/2 -1 t red pepper flakes
  • 2 t thin sliced and chopped nori sheet  (just for looks)

Pre heat oven to 400 degrees. Lightly coat fillets with mayo, then coat all around with panko herb mixture. Place on lightly oiled baking dish or broiling pan. Drizzle (or spray) a little olive oil over fillets then season with salt and pepper. Bake for 10-14 minutes or until fish is barely opaque in the center. Serve over marinara sauce.

Monahan's Seafood

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