White Wine & Lemon Roasted Halibut

A restaurant-style fish dish with none of the mess on your stove. This dish was loosely inspired by the queen, Ina Garten. As usual, we bumped up the herb and lemon content and made the breading gluten-free friendly.

The “breading” topping is made out of crackers. I used Simple Mills plain crackers for a gluten free version and that’s what I had on hand. If you don’t stock these kinds of crackers, you can substitute for a Ritz style cracker. If you do not drink, a veg broth can be subbed for the white wine.

Try to get center cut fillets if you can. They will take a bit longer to cook through, but they have a much better texture.

The recipe is easily halved if just making a main for two. Use half of the topping mixture, 2 filets, but leave the same amount of wine/lemon liquid for the braise.