Herbed Olive Oil Roasted Halibut

I adapted this dish from a Food Network recipe aired on "Grilling with Bobby Flay." Since I don't have a grill, this is an oven-baked verion which I think is better because it makes a delicious "sauce" for the mild fish.

Herbed Olive Oil Roasted Halibut

Prep Time: 10 min.
Cook Time: 8-10 min.
Servings: 4

Ingredients:
3/4 cup (scant) extra-virgin olive oil (you can use less if you want, but it helps keep the fish really moist and it's good fat, so I decided it's fine)
2 Tbsp. dried italian seasoning
1 Tbsp. roughly chopped fresh Italian parsley (use the flat leaf--MUST be fresh!)
2 Tbsp. roughly chopped fresh basil leaves (again, don't skimp--use fresh)
1/4 cup finely chopped shallots
1 Tbsp. minced garlic
1/2 cup grated parmesan (the real stuff, not that powdery canned stuff. And don't be scared by the mixture of fish and cheese in this recipe, it is truly amazing)
4 halibut fillets (about 6-8oz each). Cod or snapper would work well too.

Directions: Create and Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan cheese in a bowl. Preheat oven to 450. Coat the halibut in the Italian herb baste and bake for 8-10 minutes until fish is opaque and a knife slides in easily. Don't overbake! Let rest 2 minutes.

I served this with sauteed peas and fennel and crusty french bread, but you could seve with any veggie and starch of your choice--roasted brussles sprouts and polenta would be nice too.