Baked Halibut & Sea Bass Oreganata

subheading: For the FISH:

1 pound (16-ounces) of Sea Bass or Halibut (about 2-inches thick) - cut into thirds or quarters

salt and pepper, to season the fish

¾ cup plain bread crumbs

½ cup grated Parmesan cheese

⅛ tsp. garlic powder

¼ tsp. dried herbes de provence

⅛ tsp. dried oregano

2 eggs- lightly beaten

extra virgin olive oil

lemon wedges, for serving

subheading: Butter, Garlic, and Lemon Sauce:

4 Tbsp. butter (½ stick)

2 garlic cloves- thinly sliced

2 sprigs of fresh thyme

juice of 1 large lemon

chopped fresh parsley, as garnish

Directions at 2sistersrecipes.com

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