- Roasted Halibut:
- 4 halibut fillets (6oz each)
- 3 Tbsp unsalted butter, melted
- Panko bread crumbs
- 2 Tbsp Beyond the Olive Arbequina extra virgin olive oil
- 1 cup grape tomatoes, whole or halved
Preheat oven to 425°. Brush fillets with melted butter and season with salt and pepper. Dust with bread crumbs, pressing them into fillets to adhere. Heat a large ovenproof sauté pan over medium-high. Add oil. Sauté fish for 3 minutes. Turn each fillet over, add tomatoes to pan and place in oven to roast for 10 minutes. Drizzle with extra virgin olive oil before serving.