Thread: Halibut provencale

4 HALIBUT FILLETS, 6-8 OZ
SEA SALT AND FR. GR. PEPPER
2 TBSP DRY WHITE WINE
1 LB RIPE TOOMAOTES, CUT INTO SLICES ½ INCH THICK
3 TBP OLIVE OIL
1 CLOVE GARLIC, MINCED
1 TBSP CHOPPED Fr. TARRAGON
1 TBSP CHPD FR. FLAT LEAF PARSLEY
¼ TSP GR. tHYME LEAVE
2-3 TBSP PLAIN FINE DIRED BREAD CRUMBS.
(fr. stands for Fresh) (Gr. stands for Ground)
Preheat the oven to 375F. Lightly oil a baking dish just big enough to hold the fillets snugly in a single layer.
Place the fillets in the prepared baking dish. Sprinkle with salt and pepper and drizzle with the wine. Arrange the tomato slices in a single layer over the fish, overlapping them slightly if necessary.
In a small bowl, stir together 2 tbsp of the olive oil, the garlic, tarragon, parsley, and thyme. Spoon the herb mixture evenly over the tomatoes, season with more salt and pepper to taste and sprinkle with the bread crumbs. Drizzle the remaining 1 tbsp olive oil.
Bake until the bread crumbs are browned on top and the fish is opaque throughout but still moist looking in the center when tested with a knife, 25-30 minutes.

I have used rice flour for a "breading" it gives a nice crisps coating.

But the 1 pound bags at an Asian market not the stuff in a HFS.

the Asian stuff is more finley ground.