Panko-Herb Crusted Halibut

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. This Easter, I highly recommend whipping this up with a batch of my family recipe for Spring Risotto with Goat Cheese and Asparagus – it’s more or less simple and the perfect meal for a smaller group this Easter weekend.

You don’t need to do much to halibut for it to be amazing but I love treating it with this herby, zesty, 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 flavour here that makes this recipe everythinggg!)

Recipe for Panko-Herb Crusted Halibut

Ingredients

• 2 OceanWise Halibut fillets
• 2 tsp Dijon mustard
• Salt & Pepper to taste 
• For the topping: 
• 1 tbsp freshly chopped parsley 
• 1 tbsp freshly chopped dill
• 1 tbsp freshly chopped chives 
• 1/2 cup panko 
• 1/4 cup melted butter 
• 1 lemon, zested and slices/juice 
• Seasoning salt and Pepper to taste

Preparation:

1. Preheat the oven to 400F.
2. Using a paper towel, pat the halibut dry then place onto a baking sheet lined with parchment paper. Spread the dijon mustard onto each fillet and season with salt and pepper.
3. To make the topping, melt butter in the microwave for about 20 seconds then mix in the panko and herbs. Season to taste. 
4. Spoon the panko mixture onto the halibut fillets and push it into the fish until it’s entirely coated.
5. Zest the lemon on top and arrange the lemon slices on the baking sheet and place in the preheated oven.
6. Bake for 10 minutes then broil for 2 minutes or until cooked through and golden on top. Squeeze on some fresh lemon and enjoy!