I’ve always considered halibut to be a bit of a luxury and in our house it’s an ingredient that’s often accompanied by a mini celebration or “Happy Dance” if you will. Now, lucky for us and living on the West Coast, halibut season comes with a lot of happy dancing around the house.
You don’t need to do much to halibut for it to be amazing but I love treating it with this summer-herby, zesty-lemon, crispy panko crust to jazz it up and make it even more luxurious! It ends up with a crunchy exterior with a juicy, rich fish interior. (Also: don’t sleep on the lemon zest either – it adds another dimension of flavor here that makes this recipe everythinggg!)
- 4 (6 ounce) halibut fillets
- 1 tbsp dijon mustard
- 3/4 cup panko bread crumbs
- 1/3 cup chives, finely chopped (plus more for garnish)
- 1/3 cup parsley, finely chopped
- 1/3 cup dill, finely chopped
- 1 tbsp melted butter
- 1 tsp finely grated lemon zest
- Salt* and pepper to taste (seasoning salt or sea salt, your preference!)
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Rinse halibut filets and pat dry with a paper towel. Place on the prepared baking sheet and brush each filet with about a 1/4 teaspoon of Dijon mustard and season with salt and pepper. Set aside.
- In a small microwavable bowl, melt 1 tbsp of butter. Once melted, add panko, herbs, salt, pepper and lemon zest and mix until well combined. Spoon the mixture on the fillets and press firmly into each fillet.
- Bake in the preheated oven for about 12 minutes until the panko is browned and halibut is cooked through and flakey. Top with fresh chives or parsley and enjoy!