| 1 | Preheat oven to 425°F. |
| 2 | Spray bottom of medium nonreactive baking dish with no-stick cooking spray. |
| 3 | Rinse halibut and drain on paper towels. |
| 4 | Place halibut in baking dish. |
| 5 | Top with diced tomatoes. |
| 6 | In small skillet, heat oil over medium-high heat. |
| 7 | Add bread crumbs, garlic and basil; saute about 2 minutes or until aromatic. |
| 8 | Add salt and pepper. |
| 9 | Sprinkly bread crumb mixture over tomatoes. |
| 10 | Top with parmesan cheese. |
| 11 | Bake 10 to 12 minutes or until fish flakes when pierced with fork. |
| 12 | Notes: a general rule when baking fish is to allow 10 minutes per inch of thickness, measured at the thickeset part. |
| 13 | This applies when using a temp of 42This dish is good with snapper, cod, sole, saltfish or any other white fish |
