How do you turn a mild fish like halibut into a masterpiece? This Walnut-Crusted Halibut does all the work for you, with the fish transformed, topped with a zesty Parmesan and walnut crust and served with a lemon, shallot and white wine sauce. —bitememore
Walnut Crusted Halibut
(6-8oz) halibut fillets, skin removed
freshly ground black pepper
panko (Japanese breadcrumbs)
freshly grated Parmesan
chopped fresh flat-leaf parsley
chopped fresh dill
Lemon Wine Sauce
finely chopped shallots
dry white wine
fresh lemon juice
kosher salt and freshly ground black pepper
In This Recipe
Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.
For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.