Herb Crusted Halibut

Herb Crusted Halibut

Duncan

"Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet."
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Ingredients

30 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with foil.
  3. Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
  4. Rinse halibut fillets and pat dry with a paper towel.
  5. Place halibut fillets onto the prepared baking sheet.
  6. Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
  7. Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Footnotes

  • Cook's Note:
  • The crust will be lightly browned, but if you prefer a darker finish, place under the broiler for 30 seconds or until desired brownness.

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Reviews

Read all reviews 30
  1. 33 Ratings

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Most helpful positive review

I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season ...

Most helpful critical review

I used basa filets. I had some panko bread crumbs and was looking for recipes to try them with. This recipe was fine but won't make again

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Least positive
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I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season ...

This recipe turned out great. I used cod because that is what I had on hand. I also used dry herbs because I did not have fresh herbs. I will definitely make this again.

I followed this recipe exactly except for subbing green onions for the chives. I was surprised at how mild the fresh dill is! I've only used dried before. We also liked the lemon zest in this...

This was light and super moist--I think it's important to rub in some olive oil before the panko to keep it from drying out. I also broiled it for about 30 seconds right before serving for an ex...

I used basa filets. I had some panko bread crumbs and was looking for recipes to try them with. This recipe was fine but won't make again

This was delicious! I first peed the olive oil on the filets and seasoned them. I used dried herbs and our was great. Squeezed lemon juice overt the coated filets and poured some white wine i...

Delicious.I did not have chives and that was fine. I squeezed in a bit of fresh lemon juice. Otherwise I followed the recipe. Really good.

I will definitely make this again! I did season the halibut first and i put a very small pat of butter on each filet...and i added about 1/2 cup of grated parmesan to the herb mixture! It was ve...

Extremely delicious! I didn't do anything different. Thanks.

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