Lemon Herb Crusted Halibut
Lemon Herb Crusted Halibut
Ingredients
For the Halibut
- 4 halibut fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
For the Lemon Herb Crust
- 1 cup Panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3 tablespoons unsalted butter, melted
For Serving
- 4 lemon wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a shallow dish or a medium bowl, combine the Panko breadcrumbs, chopped fresh parsley, chopped fresh dill, lemon zest, garlic powder, kosher salt, and freshly ground black pepper. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 3
Place the halibut fillets on a clean surface. Pat them dry thoroughly with paper towels. Brush each fillet lightly with 1 tablespoon of olive oil, ensuring both sides are coated.
⏱️ 2 min - 4
Drizzle the 3 tablespoons of melted unsalted butter over the herb and breadcrumb mixture. Mix thoroughly with a fork until the breadcrumbs are moist and clumpy, resembling wet sand.
⏱️ 2 min - 5
Press the herb crust mixture firmly onto the top side of each halibut fillet. Ensure a thick, even layer of crust covers the entire surface of the fish.
⏱️ 3 min - 6
Carefully transfer the crusted halibut fillets to the prepared baking sheet, crust side up, ensuring they are not touching.
⏱️ 1 min - 7
Bake for 12 to 15 minutes, or until the crust is golden brown and crispy, and the halibut flakes easily with a fork. The internal temperature of the thickest part of the fish should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400°F - 8
Remove from the oven and serve immediately with fresh lemon wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Crusted Halibut
Ingredients
For the Halibut
- 4 halibut fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
For the Lemon Herb Crust
- 1 cup Panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3 tablespoons unsalted butter, melted
For Serving
- 4 lemon wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a shallow dish or a medium bowl, combine the Panko breadcrumbs, chopped fresh parsley, chopped fresh dill, lemon zest, garlic powder, kosher salt, and freshly ground black pepper. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 3
Place the halibut fillets on a clean surface. Pat them dry thoroughly with paper towels. Brush each fillet lightly with 1 tablespoon of olive oil, ensuring both sides are coated.
⏱️ 2 min - 4
Drizzle the 3 tablespoons of melted unsalted butter over the herb and breadcrumb mixture. Mix thoroughly with a fork until the breadcrumbs are moist and clumpy, resembling wet sand.
⏱️ 2 min - 5
Press the herb crust mixture firmly onto the top side of each halibut fillet. Ensure a thick, even layer of crust covers the entire surface of the fish.
⏱️ 3 min - 6
Carefully transfer the crusted halibut fillets to the prepared baking sheet, crust side up, ensuring they are not touching.
⏱️ 1 min - 7
Bake for 12 to 15 minutes, or until the crust is golden brown and crispy, and the halibut flakes easily with a fork. The internal temperature of the thickest part of the fish should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400°F - 8
Remove from the oven and serve immediately with fresh lemon wedges.
⏱️ 1 min