1 1/4 lbs. fresh or frozen halibut steaks, cut 1" thick
2 tsp. cooking oil
3/4 c. soft sour dough or other bread crumbs
2 tbsp. Parmesan cheese
1 tbsp. snipped fresh tarragon
1/2 tsp. paprika
Dash pepper
Fresh tarragon sprigs (opt.)
Lemon wedges (opt.)

Or 2 large chicken breasts, skinned, boned and halved lengthwise

Or 1/2 teaspoon dried tarragon, crushed.

Thaw fish if frozen. Cut fish into 4 portions; pat dry and brush with cooking oil. In a shallow baking dish stir together bread crumbs, Parmesan cheese, tarragon, paprika and pepper. Dip fish or chicken into crumb mixture to coat both sides. Arrange pieces in a 12" x 7 1/2" x 2" baking dish. Sprinkle any leftover bread crumb mixture on top.

For fish, bake, uncovered in a 450 degree oven for 8 to 12 minutes or until the fish flakes easily when tested with a fork. For chicken, bake, uncovered about 15 minutes or until the chicken is no longer pink in the center. Do not turn during baking. If desired, garnish with fresh tarragon and serve with lemon wedges. Makes 4 servings.