Halibut with Lemon Herb Crust.

OK. I'm SOOOO gonna toot my own horn here. By far one of the best meals I've EVER made.

Once again. We know me and the 'fishy' taste. Not fishy at all. So scrumptious I wanted more!

- 3/4 cup whole wheat bread crumbs.
- 2 tbls grated parmesan cheese. I just get the bag where all the cheeses hang.
- 1 tbls lemon peel grated. I just hold the grater over a bowl and take a lemon to it. Generally the entire lemon skin grated equals about 1 tbls. Keep the lemon for later use or cut it up and put it in your disposal for a clean smelling garbage disposal. Maybe the plummber wouldn't say that....so don't call me if it breaks. But I always do it. :o)
- 2 tbls light mayo
- 1/2 tsp dried tarragon leaves. Don't skip this. You can get a little container from the spice section...not expensive and I promise you will want to make this again!!
- 4 (or however many) Halibut fillets. I'm sure this recipe would be great with any white fish but trust me try the Halibut. BOMB DIGGITY!
- 2 tbls lemon juice. I have a container I keep in my fridge. I use it for lots of things. Or member that lemon you had..................?? This is optional though. I've forgotten it once. Still amazing.


1.Set oven at 425.
2.Mix the mayo and tarragon leaves in a bowl.
3.Bread crumbs, cheese, lemon peel in another bowl.
4.Put your halibut on a baking sheet (cookie sheet) and don't use oil or pam or anything.
5. Spread mayo mixture on halibut and then press the bread crumb mixture on.
6. Bake 10 minutes.

ENJOY!

I made it with glazed herbed carrots and gingered cous cous salad. All a perfect trio!