Ingrients & Directions

1 c Fresh bread crumbs; (from
-about 1 slice)
2 tb Finely chopped fresh
-tarragon leaves
1/4 c Chopped pitted Kalamata or
-other; (about 5)
; brine-cured black olives

3 tb Extra-virgin olive oil plus
; for brushing pan
1 1/2 lb Plum tomatoes; (about 6),
-cut into
; 1/4-inch-thick
; slices
8 lg Garlic cloves; unpeeled
1 tb Balsamic vinegar; or to
Water for thinning coulis
2 tb Mayonnaise
2 ts Dijon mustard
4 1 inch; ?
1 Thick halibut or other;
-(each about 6
; firm-fleshed fish fillets
-such as, ounces)
; scrod

Preheat oven to 450 degrees.

Make bread crumbs:

In a small bowl combine bread crumb ingredients. Bread crumbs may be made 1
day ahead and chilled, covered.

Make coulis:

Lightly brush a shallow baking pan with additional oil and in it arrange
tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and
season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes
and garlic in pan in middle of oven about 20 minutes, or until tomatoes are
lightly browned and garlic is tender when pierced with a knife. Peel garlic
and in a blender puree with tomatoes and vinegar until smooth, adding some
water if coulis is too thick and season with salt and pepper. Coulis may be
made 1 day ahead and chilled, covered.

In a saucepan heat coulis over low heat, thinning with more water if coulis
too thick, and season with salt and pepper. Keep coulis warm.

In a small bowl stir together mayonnaise and mustard. Arrange fish fillets
in a lightly oiled shallow baking pan and season with salt and pepper.
Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs
evenly on top. Roast fillets in middle of oven until just cooked through, 7
to 10 minutes.

Serve fillets on top of coulis.

Yield: 2 servings

1 servings