Ingredients

• 2 slices slightly stale whole-wheat or rye bread
• 4 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/2 cup finely chopped shallot
• 1/3 cup fresh lemon juice
• 2 teaspoons butter
• 1 tablespoon capers, rinsed
• 2 pounds Pacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 pieces
• 1/4 teaspoon salt
• 1 16-ounce j sliced pickled beets, drained and diced

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Cooking Directions

Step 1

Preheat oven to 425ºF. Coat a 9-by-13-inch baking dish with cooking spray.

Step 2

To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.

Step 3

Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.

Step 4

Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.

Step 5

Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.