Halibut alone is a canvas. With the right ingredients it’s a masterpiece.
1 lb wild alaskan halibut-skin removed
3 tbsp all purpose gluten free flour
2 tbsp parmigiano reggiano-shredded fine
3 tbsp butter melted
1 head roasted garlic-click here for my recipe
pinch of pepper
1/4 tsp salt
Roasted Garlic Sauce
Roast the garlic using my recipe here, squeeze 1/2 of the head of roasted garlic into the melted butter add a pinch of salt and stir. Set aside for now. You can roast the garlic the day before and store in the refrigerator.
Salt and pepper both sides of the halibut, dip fillet in the whisked egg, dredge in flour, then sauté in a skillet with1 tbsp olive oil for 2-3 minutes on each side until brown (the fish will not be cooked through).
Transfer fillet to a buttered (or oiled) baking dish. Drizzle with the roasted garlic sauce, sprinkle parmigiano-reggiano cheese on top and bake uncovered in a preheated 375° oven for 15-20 minutes until golden and cooked through (don’t over cook or it will be dry). Serve immediately.