Marcella Hazan’s Halibut Recipe

by Victor and Marcella Hazan on May 10, 2012

Don’t miss the start of halibut season, the finest fish in our oceans.

It’s already good, just be careful not overcook it. Made it today, rubbed with good salt, a mixture of lemon juice and mustard – not too much of the latter, homemade bread crumbs, and Ligurian olive oil oil, then wrapped tightly in heavy foil, and baked at 450° for 15 minutes.