Crumb-Coated Halibut with Tomatillo Salsa

• 4 halibut fillets (1 inch thick)
• 1 lemon, halved lengthwise
• 1/2 cup bread crumbs, preferably fresh
• 2 teaspoons ground pure hot red chile
• 2 teaspoons extra virgin olive oil, preferably Spanish
• 1 Cup Tomatillo Salsa , for garnish (optional)

1. Preheat the oven to 400F.
2. Rinse the fish and pat dry, then place on an aluminum foil-covered baking sheet.
3. Top each fillet with a squeeze of lemon juice from half the lemon.
4. Mix the bread crumbs and chile together, then sprinkle on the top, bottom, and sides of each.
5. Place in the oven and bake until the fish flakes easily (approximately 8 to 10 minutes) when pierced with a fork.
6. Cut the remaining half lemon lengthwise into quarters.
7. Serve the fish napped with the salsa and a lemon wedge.

lemon, bread crumbs, ground pure hot red chile, extra virgin olive oil, salsa

Taken from www.cookstr.com/recipes/crumb-coated-halibut-with-tomatillo-salsa (may not work)