Salmon Halibut Fish Bake With Onion Garlic Crouton Topping - Recipe

     I like fish.  I like cheese.  I like fish and cheese.  In Norwegian it goes like this.  Jeg liker fisk.  Jeg liker ost.  Jeg liker fisk og ost.  Sorry, it has been awhile since I practiced my Norwegian, and I couldn't resist.  This is a fun dish, because the most definitely Norwegian Jarlsberg cheese is nicely melted over the fish and there are crunchy oniony garlicy croutons on top.  It is also quite quick and easy to prepare.  In the summer it is nice to have a fast main course.  I served it with a cucumber, carrot, pineapple, and prune salad tossed with a mustard vinaigrette and a simple boiled potato.

Salmon Halibut Fish Bake With Onion Garlic Crouton Topping

(Serves 4)

2 12-oz. fillets of Salmon
2 12-oz. Fillets of Halibut
1/4 c. Plain Goat Yogurt
Salt and Pepper
10 oz. Jarlsberg Cheese grated
3 c. roughly torn pieces of Whole Wheat Bread
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Salt
2 T. Olive Oil

Preheat oven to 350 degrees Fahrenheit.  Place the fish fillets in a 7 x 11 inch baking pan.  Spoon the yogurt on top of the fish and lightly salt and pepper them.  Distribute the cheese over the top evenly.  In a bowl, toss together the bread, onion powder, garlic powder, and salt.  Add the olive oil, and toss until the bread is coated.  It may seem as if you have not added enough oil, but refrain from adding more.  Just continue to toss gently and you will find it coats just fine.  Distribute the bread over the fish and bake for 20-25 minutes until the fish fillets read 145 degrees Fahrenheit halfway into the thickest part.  Serve warm.