Halibut seasoned opened mid-march.

Something I look forward to every year.

One of my favourite ways to serve halibut.

We lived in Dunkirk, NY for a couple of years and would often go into Buffalo for lunch or dinner.  One of our favourite spots was Cafe Garangelo  where they served this fish dish, and the most wonderful Garlic Bread with Gorgonzola.

I recreated both recipes.

Italian Style Baked Halibut

2 Halibut filets
Sliced Italian Tomatoes
Butter
Fresh Bread Crumbs
Fresh or Dried Basil
Garlic
Juice of one lemon
2 to 3 tablespoons of fresh grated parmesan.

Melt butter in a small skillet. Add the garlic and the bread
crumbs. Cook for a couple of minutes, stirring, until bread crumbs
are golden. Cool slightly and add the grated parmesan.

Add a little melted butter to an oven proof casserole. (or two
individual casseroles. Add the lemon juice.

Place the fish in the casseroles, top each piece with a couple of
slice of tomato. Sprinkle with salt, pepper and a little fresh or
dried basil. Scatter the butter bread crumbs over the fish. Bake
in a 450°F oven for 6 to 8 minutes until fish is cooked.

Serve with roasted potatoes and vegetables or with a side of pasta
or rice.

Served Ricotta Gnocchi on the side.

Topped with parmesan and butter and baked for 15 minutes

before serving.

The gnocchi are poached.  Very light, like a dumpling.

Ricotta Gnocchi

Source: http://www.notquitenigella.com

Serves 4 as an entree (4 gnocchi each) Makes 16-18

250g ricotta

1/4 finely grated Parmesan plus 1/4 cup extra for sprinkling

1/4 cup flour

1 egg

2 tablespoons Fresh chives plus extra for decorating

salt and pepper

35g butter plus 15 grams extra for dotting

Step 1 – Brush a baking dish with butter and bring a pot of water to the boil. Preheat oven

to 190C.

Mix the ricotta, parmesan, flour and egg in a bowl and snip some chives so that it is

speckled green. Season with salt and pepper. Shape into a gnocchi shape between two

teaspoons.

Drop 6 at a time in the boiling water and wait til they float to the top (a minute or two).

Using a slotted spoon drain all of the water and place on buttered baking dish. Top with

extra parmesan and dot with the 15g of butter.

Bake in oven for 15-20 minutes until it becomes crispy at the top

Meanwhile, brown butter until it becomes nuttily fragrant. The easiest way is to heat a

small saucepan until medium hot and add butter, it will foam up and become very quickly

browned. Serve browned butter lightly drizzled over the gnocchi and snip extra chives and

salt flakes to dress.