Herb Encrusted Wild Mexican Halibut

Serves 4

For all ingredients, please consider using those that are grown organically.
1 cup or 2-3 slices bread crumbs (preferably freshly made)
1/4 cup fresh basil leaves
1/3 cup fresh parsley
1 teaspoon fresh rosemary leaves
  sea salt
  freshly ground black pepper
1 1/2-2 pounds wild Mexican Halibut, individual fillets or large single piece (if this fish is not available, use Alaskan halibut, or any moderately firm white fish)
2 tablespoons olive oil
   

Put the basil, parsley, and rosemary in the bowl of a food processor fitted with a steel blade.  Process enough to coarsely chop the herbs.  Add the salt, bread crumbs, and pepper.  Pulse to combine.

Preheat the oven to 425 F.

Press the crumb mixture onto both sides of the fish fillets and add an additional sprinkling of salt.

Heat a large saute pan over a high flame.  Warm the olive oil in the pan and then put in the prepared fillets.  Cook for about 2 minutes and carefully turn the fish. Cook for another minute or 2 on the second side.

Remove the pan from the flame and put into the preheated oven.  Depending on the size of the fish fillets or fillet, roast for another 5-10 minutes.  If you are cooking a single large fillet that is also thick, add another 5 minutes of roasting time, if necessary.  When the fish is fully cooked, it will be firm and flaky.  The best way to test for doneness is to just cut into it and take a peek.  

Serve immediately with fresh lemon.  A finish of fresh lemon zest over the fish when serving is also a nice addition.

For a healthy dinner, serve with a steamed fresh green vegetable like the Haricot Verts pictured below.