- 4 halibut fillets (1 inch thick)
- 1 lemon, halved lengthwise
- ½ cup bread crumbs, preferably fresh
- 2 teaspoons ground pure hot red chile
- 2 teaspoons extra virgin olive oil, preferably Spanish
- 1 Cup Tomatillo Salsa , for garnish (optional)
- Preheat the oven to 400°F. Rinse the fish and pat dry, then place on an aluminum foil-covered baking sheet. Top each fillet with a squeeze of lemon juice from half the lemon.
- Mix the bread crumbs and chile together, then sprinkle on the top, bottom, and sides of each. Place in the oven and bake until the fish flakes easily (approximately 8 to 10 minutes) when pierced with a fork.
- Cut the remaining half lemon lengthwise into quarters. Serve the fish napped with the salsa and a lemon wedge.
- Mix the bread crumbs and chile together, then sprinkle on the top, bottom, and sides of each. Place in the oven and bake until the fish flakes easily (approximately 8 to 10 minutes) when pierced with a fork.
- Cut the remaining half lemon lengthwise into quarters. Serve the fish napped with the salsa and a lemon wedge.