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  • 2 tablespoons butter
  • 2 garlic cloves, lightly smashed
  • 1 cup coarse fresh breadcrumbs
  • 2 teaspoons minced fresh tarragon
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 (5-ounce) halibut (or cod) fillets
  • 4 teaspoons mayonnaise
  • 2 teaspoons prepared horseradish
  • Lemon wedges


  1. Preheat oven to 400F.
  2. Melt butter in a small skillet over medium heat, add garlic, and sauté 1 minute. Add breadcrumbs, tarragon, lemon rind,  salt and pepper. Stir well.
  3. Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10 to 12 minutes, or until fish is tender and crumbs are golden.
Wine Pairing: Toast this gorgeous dish with a glass of sparkling wine from Spain, such as Segura Viudas Brut Reserva ($10), which offers citrusy notes that will mesh well with the lemony angle in this dish. —Wini Moranville, Relish wine columnist

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The recipe was originally published as Halibut with Tarragon-Lemon Breadcrumbs on

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