Garlic-and-Herb Oven-Fried Halibut

1 cup bread crumbs
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tbsp. flour
6 (6oz. each) halibut fillets
3/4 tsp. salt v 2 tbsp. olive oil

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a
shallow dish. Place flour in a shallow dish. Sprinkle fish with salt.
Dredge fish in flour. Dip in egg mixture; dredge in bread crumbs mixture.

Heat half of oil in a large nonstick skillet over medium-high heat. Add 3 fish
fillets; cook 3 minutes on each side or until browned. Place fish on
a broiler pan coated with cooking spray. Repeat procedure with remaining
oil and fish. Bake at 450° for 6 minutes or until fish flakes easily when
tested with a fork or until desired degree of doneness.

Red Potatoes with Herbed Vinaigrette:
1.5lb. quartered red potatoes
2 tbsp. white wine vinegar
1 tbsp. olive oil
¼ tsp. salt
¼ cup sliced green onions
2 tsp. chopped fresh parsley

Place potatoes in a medium saucepan. Cover with cold water; bring to a boil.
Cook 8 minutes or until tender; drain. Cool. Combine wine vinegar, olive
oil, and salt in large bowl, stirring well. Add potatoes, green onions,
and parsley to vinegar mixture; toss.

6 servings