1/2 - 1 tbs. dried basil
1/2 - 1 tbs. dried thyme
1/2-1 tbs. dried oregano
1/2 -1 tsp. dried rosemary
1 tsp. ground white or black pepper
1 tsp. salt
1/4 - 1/2 cup GFCF flour (we like bean flours for chicken nuggets, haven't tried fish yet)
6 halibut or other good fish fillets cut into strips or squares
Cooking oil, olive, sunflower
Preheat oven to 450� F, with a rack in the top third.
Add the herbs and pepper to a food processor grinding the mixture until it is fine. Transfer the spices to a bowl. Add the salt and flour to the bowl and stir to combine. Lightly brush or spray both sides of each steak with the oil. Dredge each steak in the herb mixture, coating well and shake off any excess. Lightly spray a pan with oil, and arrange the fish on the pan so they do not touch. Roast for 8-10 minutes, or until the steaks offer resistance when pressed. Serve immediately. For a thicker coating try dipping in an egg wash before dredging. (no egg for Dr. Rapp!) Can also be pan fried in small amount of oil.