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Savor the taste of the sea with our Herb Panko-Crusted Wild Halibut. A simple yet elegant dish featuring tender halibut fillets enhanced with a crispy, herb-infused panko crust. It comes together effortlessly in under 30 minutes, making it perfect for a family meal or a dinner party.
Type of Cuisine:
American
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1.5 lbs. 4 small pieces or two large halibut filets | |
| 1 head roasted garlic | |
| 1 tablespoon Dijon mustard | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper |
For the panko mix:
| 1 cup panko or breadcrumbs | |
| ¼ cup chopped dill | |
| ¼ cup chopped parsley | |
| 1 lemon zest and juiced | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ½ teaspoon paprika | |
| 2 tablespoon butter | |
| Extras: I leek cut washed and dry cut lengthwise drizzle with olive oil seasoned with salt and pepper. |
Preparation
1
Preheat your oven to 375°F and line a baking pan with parchment paper.
Begin by preparing the garlic-mustard spread. Mix the roasted garlic with the Dijon mustard, salt, and pepper.
Pat the halibut fillets dry with a paper towel. Apply the garlic-mustard spread evenly over the top and sides of the fillets, leaving the bottom untouched.
2
In a separate bowl, prepare the herb panko mixture. Combine the panko or breadcrumbs, chopped dill, chopped parsley, lemon zest and juice, salt, pepper, paprika, and butter.
3
Press the herb panko mixture onto the top and sides of the fillets, ensuring they are well-coated.
Place the coated fillets onto the prepared baking pan. Add the seasoned leek alongside the fish.
4
Bake everything in the preheated oven for approximately 20 minutes or until the fish is tender and flaky. Feel free to check for doneness by gently poking inside the fish.
Serve your Herb Panko-Crusted Wild Halibut with an additional lemon slice on the side. Enjoy your meal!
Recipe Tips & Suggestions
Choosing and Identifying Fresh Fish:
When selecting fresh halibut or any fish, look for a shiny, metallic appearance, a mild oceanic scent, clear and bright eyes, and flesh that springs back when pressed.
Recipe Variations:
Get creative with your Herb Panko-Crusted Wild Halibut! Try using different herbs like basil, thyme, or oregano. You can also experiment with crust alternatives such as regular breadcrumbs or crushed cornflakes. A pinch of cayenne pepper or red pepper flakes can spice things up for added heat. And if you're a cheese lover, mix in some grated parmesan or pecorino for a cheesy crust.
Storage and Reheating Recommendations:
Storing leftovers, allow the fish to cool completely, then transfer it to an airtight container and refrigerate for up to 2 days.
When reheating, use the oven set at 275°F for about 15 minutes to ensure the fish is warmed through.
Avoid using the microwave to prevent the panko crust from becoming soggy.