Baking Crumbed Fish

Ben's technique for halibut demonstrates a clever two-stage approach. First, bake the fish in the oven with the skin still on. The skin acts as a natural barrier, protecting the delicate flesh from direct heat and helping it cook gently and evenly. Once the fish is cooked through, carefully peel away the skin and top the fillet with a seasoned potato crumb. This gives you the best of both worlds: moist, flaky fish underneath and a crispy, salty crust on top. As Monica noted, the potato crumb doubles as seasoning for the fish itself. This method works well with any thick white fish fillet.