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.