Dijon and Herb Panko-Crusted Halibut

My kids have been asking for more fish recipes lately. I picked up some freshly caught wild halibut and decided to season it with lemon juice, Dijon mustard and seasonings before topping it with a lemony herb panko topping. I baked it at a really high heat and it turned out moist, flaky, and absolutely delicious. My husband and I both thought it was excellent. My daughter scraped off the topping but loved the fish and my son had thirds and absolutely loved it. This fish paired nicely with the Green Beans with Lemon and Garlic.

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.  Combine with your fingers until evenly mixed.

Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly.  Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven.  When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until the thickest part of the halibut flakes easily.  Remove from the oven and cover with a tin foil tent for 5 minutes.  Serve the halibut with lemon wedges.  Enjoy.


 

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Dijon and Herb Panko-Crusted Halibut

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.

Ingredients:

3/4 cup of plain panko crumbs
1 tbsp of fresh parsley, minced
1 tbsp of fresh basil, minced
Zest of one lemon
Juice from 1/2 a lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large wild halibut fillet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard... the mustard will help the panko adhere.

Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until the thickest part of the halibut flakes easily. Remove from the oven and cover with a tin foil tent for 5 minutes. Serve the halibut with lemon wedges. Enjoy.

Recipe and photos by For the Love of Cooking.net