Serves: 2
Total Calories: 248

2 (7-ounce) halibut steaks, 1-inch thick
1/2 cup diced tomato
1 tablespoon olive oil
1/2 cup fresh bread crumbs
2 cloves garlic, chopped
2 whole basil leaves, chopped (or 1/4 teaspoon dry)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup fresh grated Parmesan cheese

Preheat oven to 425°. Spray bottom of a medium glass baking dish with non-stick cooking spray. Rinse fish and drain on paper towels. Place fish in baking dish. Top with diced tomatoes. In a small skillet, heat oil over medium-high heat. Add bread crumbs, garlic, and basil; sauté about 2 minutes or until aromatic, stirring so it will not burn. Add salt and pepper. Sprinkle bread crumb mixture over tomatoes. Top with Parmesan cheese. Bake 10–12 minutes or until fish flakes when pierced with a fork.

Note:
A general rule when baking fish is to allow 10 minutes per inch of thickness, measured at the thickest part. That applies when using a temperature of 425°, a bit longer at a lower temperature.


Fun Fact: “Rip Van Winkle” is a short story by Washington Irving who was born in Manhattan in 1783. Published in June 1819, the story, which has become a legend, is set in the Catskill Mountains of New York before and after the American Revolution. The title character is a young married Dutch American of a kind and generous disposition. Averse to profitable labor, he prefers rambles in the mountains, playing with the village children, and sitting in the shade gossiping with his cronies. One day he wanders into the mountains and happens upon the ghosts of Henry Hudson and his crew playing nine pins in a mysterious hollow. He drinks their brew and falls asleep. Twenty years later, he wakes as an aged man and wanders back to his village, where he is astonished by the changes that have taken place. After some ado, he is reunited with his now-grown daughter and her children.

Nutritional Facts:

Serves: 2
Total Calories: 248
Calories from Fat: 120

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