BC Halibut with Soft Herb Crust - alive magazine

Name: BC Halibut with Soft Herb Crust - alive magazine
Ingredients: 1/4 cup (60 mL) arugula leaves; 1/2 cup (125 mL) fresh herb leaves (e.g., basil, parsley, chives, chervil, or tarragon); 1/2 cup (125 mL) Gruyere cheese, grated; 1/2 cup (125 mL) unsalted butter, softened; 1 1/4 cup (310 mL) bread crumbs; Salt to taste; 6 5 to 7 oz (150 to 200 g) fresh halibut fillets; 1 Tbsp (15 mL) extra-virgin olive oil

www.alive.com

Favoured by fish lovers for its sweet firmness and nutritional profile, halibut also has blessedly few bones. Rich in omega-3 essential fats and a strong source…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Food processor
Parchment paper
Rolling pin
Refrigerator
Freezer
Chef's knife
Cutting board
Oven
Baking dish
Measuring cup
Measuring spoon
Spatula

Ingredients

1/4 cup (60 mL) arugula leaves
1/2 cup (125 mL) fresh herb leaves (e.g., basil, parsley, chives, chervil, or tarragon)
1/2 cup (125 mL) Gruyere cheese, grated
1/2 cup (125 mL) unsalted butter, softened
1 1/4 cup (310 mL) bread crumbs
Salt to taste
6 5 to 7 oz (150 to 200 g) fresh halibut fillets
1 Tbsp (15 mL) extra-virgin olive oil