Ingredients:

6 4oz halibut fillets

3/4 cups panko (either pork or italian)

1/4 cup chopped italian parsley leaves

1 Tbsp lemon zest

2 Tbsp evoo

4 cups plain rice or coconut milk

2 cups vegetable or chicken stock

4 tomatoes, chopped

handful of basil leaves, chopped

3 large cloves of garlic, diced

1/4 cup pine nuts, toasted

olive oil

salt/pepper

Directions:

Preheat oven to 400.

Soak halibut fillets in “milk” for 30 minutes.

Mix together panko, parsley, zest and evoo. Season with salt and pepper - be generous.

While soaking, prepare tomato salad.

Combine tomatoes, garlic, and basil. Add a dash of olive oil over top and pinch of salt. Stir through and refrigerate.

Toast pine nuts in small skillet over medium heat until golden brown, stirring occasionally - cool.

Remove halibut from milk and pat to dry off.

Pour broth in bottom of 9x12 oven safe pan. Add halibut filets.

Top each filet with spoonfuls of panko mixture.

Place in oven and bake for about 20 minutes.

Add pine nuts to tomato mixture.

Make a bed of tomato salad, and place filets on top of salad.