Ippoglosso di Gloucester al Forno cookbook: Lidia's Italy in America
main ingredients: halibut
serves: 4
This delicious baked halibut recipe came from The Gloucester House, presided over by Leo Linquata, with whom we had a lovely lunch on the porch of the restaurant. This fish is simple to make, and the recipe can easily be multiplied if you have guests coming.
½ cup extra-virgin olive oil
3 garlic cloves
¼ tablespoon kosher salt, plus more for seasoning the fish
1 cup crushed saltine crackers
1 tablespoon chopped fresh thyme
1 cup grated white cheddar cheese
4 6-8-ounce skinless halibut fillets
Preheat oven to 400 degrees F. Mix garlic and ¼ teaspoon salt into the olive oil in a cup. Let steep for 30 minutes (or more, if you have the time). Mix together the saltines and thyme in a bowl. Pour in ¼ cup of the olive oil, leaving the sliced garlic behind in the cup, to coat all of the crumbs with oil. Mix in the grated cheese.
Spread the crumbs on a plate. Brush the fish all over with the remaining oil and season with salt. Use any oil left in the cup to grease a rimmed baking sheet. Roll the fish on all sides in the crumbs, pressing to coat well, trying to use all of the crumbs. Put the fish on a baking sheet, leaving an inch or so between pieces.
Bake the fish until the crumbs are crisp and golden and the fish is cooked through, about 20 minutes.
This recipe is from Lidia’s newest book, Lidia’s Italy in America, which was released in October.
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