Dijon and Herb Panko-Crusted Halibut
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Dijon and Herb Panko-Crusted Halibut
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Bring something special to the table with this well-loved recipe.
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Ingredients
- ¾ cup panko crumbs plain
- 1 tbsp parsley minced, fresh
- 1 tbsp basil minced, fresh
- lemon zest of one
- lemon juice juice from half a lemon
- 1 clove garlic minced
- 2 tsp olive oil
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 halibut fillet large, wild
- 1 tbsp Dijon mustard
- 1 tbsp canola oil
- lemon for serving, wedges
Instructions
- 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 OVENPROOF skillet or large cast iron skillet. 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 minutes 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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