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Roasted Halibut with Pickled Beets (Stegte Helleflynder med Rodbeder)
“Here delicate white fish is topped with crunchy breadcrumbs and diced pickled beets for a simple Danish dish that combines sweet, salty and sour flavors.”
2 slices slightly stale whole-wheat or rye bread
4 teaspoons extra-virgin olive oil, or canola oil, divided
½ cup finely chopped shallot
⅓ cup fresh lemon juice
2 teaspoons butter
1 tablespoon capers, rinsed
2 pounds Pacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 pieces
¼ teaspoon salt
1 16-ounce jar sliced pickled beets, drained and diced
1Preheat oven to 425F. Coat a 9-by-13-inch baking dish with cooking spray.
2To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
3Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
4Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
5Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
Make Ahead Tip: Prepare the breadcrumbs (Step 2) up to 2 days ahead; store at room temperature in a plastic bag.
Ingredient Note: Just about any fish will take to this treatment beautifully. If using halibut, ask for wild-caught fish from the Pacific; it is more sustainably fished and has a larger, more stable population, according to the Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).