Taragon Crusted Halibut with Creamy Tomato Caper Sauce


Capers add a zip of flavor to this delicious fish dish.

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Author: Myra Goodman’s Earthbound Cook Cookbook
Serves: Serves 4
From the Earthbound Cook cookbook by Myra Goodman (Founder of Earthbound Farms)


  • 1/2 cup fine dry breadcrumbs (note: we used toasted gluten free bread that we processed in the food processor)
  • 3 tablespoons fresh tarragon, minced
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 cups dry white wine
  • 2 tablespoons chopped shallots
  • 6 tarragon sprigs
  • 3/4 cup half and half, or heavy whipping cream
  • 1/4 cup tomatoes, seeded and diced
  • 3 tablespoons capers, drained
  • Salt and pepper, to taste
  • 4 skinless halibut fillets (about 5-6 ounces each)
  • 2 tablespoons canola oil
  • Juice of one lemon


  1. Place bread crumbs, 1 tablespoon of the minced tarragon, and the parsley in a small bowl and stir to combine. Set aside.
  2. Combine the wine, shallots, and tarragon sprigs in a small pan and bring to a simmer over medium heat. Cook uncovered at a slow simmer until the liquid has reduced to 2 tablespoons, about 20 minutes. Add the half and half (or cream) and cook over medium heat until the sauce has reduced by half, 5 to 8 minutes.
  3. Strain the sauce through a fine-mesh sieve into a bowl. Discard the solids and return the sauce to a clean pan. Add the remaining 2 tablespoons minced tarragon, the tomatoes, and the capers. Season to taste with salt and pepper. Keep the sauce warm while you cook the halibut.
  4. Preheat oven to 375.
  5. Sprinkle both sides of the fish with lemon juice and season them with salt and pepper. Spread the bread crumb mixture on a plate and dip one side (only) of each fillet in to the crumbs, pressing lightly so they adhere.
  6. Heat oil in a large ovenproof skillet over medium-high heat. Arrange the fish fillets, crumbed side down, in the skillet, making sure not to crowd the pan. Cook the fillets until the crumbs are golden about 3 minutes.
  7. Carefully turn the fillets over and transfer the skillet to the oven. Bake until the fillets are just opaque and can be flaked with a fork, about 6 minutes, depending on the thickness of the fish. Note: when we prepared this dish, we cooked the fish crumb side down in a cast iron skillet then transferred to a broiling pan lined with foil (sprayed with cooking oil spray) and cooked (crumb side up) on the middle rack. The fish turned out perfectly.
  8. Serve the fillets warm, drizzled with the sauce.
  9. We served the halibut with a small side of tri-colored quinoa and sautéed kale.


This recipe would be delicious with other herbs – especially rosemary.
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