Breaded Halibut Fillets

Makes 6 servings

2 pounds fresh halibut, skin removed
Preparation: Cut into 12 slices as equal in thickness and size as possible.

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 eggs
1/3 cup half and half or whole milk

8 ounces plain, dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crumbled rosemary
1/2 teaspoon freshly ground black pepper
2 1/2 ounces Flagship cheese, grated

Heat oven to 450°F.

Prepare flour coating in a small bowl sifting together flour, salt, and pepper; set aside. In a second small bowl, whisk together eggs and half and half; set aside. In third small bowl, mix together bread crumbs, grated cheese, and house herbs, and set aside.

Dip or dredge halibut fillets first in the flour mixture, evenly coating fish with a light covering. Dip next in the egg mixture to evenly coat fish. Roll coated fillets in bread crumbs, pressing crumbs onto the fish until fully covered.

Arrange breaded halibut pieces on a greased 9” x 13” cookie sheet. Bake for 15 minutes or until fish flakes when tested with a fork.

Remove fish from oven and transfer to a serving platter. Serve fish piping hot.


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