This delicious baked-halibut recipe came from The Gloucester House, presided over by Michael 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.

　　

Ingredients

serves 4

　　3 garlic cloves, sliced

　　1/4 teaspoon kosher salt, plus more for seasoning the fish

　　1/2 cup extra-virgin olive oil

　　1 cup crushed saltine crackers

　　1 tablespoon chopped fresh thyme

　　1 cup grated white-cheddar cheese

　　Four 6-to-8-ounce skinless halibut fillets

　　

Step 1

Preheat oven to 400 degrees F. Mix garlic and 1/4 teaspoon salt into the olive oil in a cup. Let steep for 30 minutes (or more, if you have the time).

　　

Step 2

Mix together the saltines and thyme in a bowl. Pour in 1/4 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.

　　

Step 3

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 the baking sheet, leaving an inch or so between pieces.

　　

Step 4

Bake the fish until the crumbs are crisp and golden and the fish is cooked through, about 20 minutes.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.