We were in Martha’s Vineyard for our annual family vacation. The West Tisbury farmers market was brimming with fresh local produce, flowers, and artisan items. It was one of the most beautiful and lush farmers markets I had ever seen. We picked out some fresh garlic and parsley from Morning Glory farms, local butter from Grey Barn Farm and then headed down to Larsen’s Fish market in Chilmark to pick out some fresh fish. That night, we paired everything together to make a light, buttery and flaky, melt in your mouth Halibut dish.
· 2 thick halibut filets, remove skin
· 1 bunch of fresh parsley chopped
· 1 cup of panko breadcrumbs
· 2 garlic cloves, minced
· 2 pads of butter
· ½ cup olive oil
· The juice of 1 lemon
· Sea salt and pepper
· First, line a medium to large baking sheet with aluminum foil or parchment paper.
· Next, drizzle the olive oil over both sides of the filets so they are adequately coated, and lightly salt and pepper each side. Lay both filets flat on baking sheet skin side down.
· Add generous layer of panko breadcrumbs on top of each filet so that they are adequately coated. Add garlic cloves on top and another drizzle of olive oil.
· Bake filets for about 25-30 minutes at 375 depending on thickness. The trick to moist, light and flaky filets is not to overcook the fish, so I like to check progress every 10 minutes or so. When the fish is about 75% done, pull from the stove, and add a generous pad of butter on top of each filet.
· Next, broil for last 5 minutes so that breadcrumbs toast and top, and the butter melts over the filets.
· Pull from oven and add chopped parsley, fresh lemon juice, and serve warm.