Herb Crusted Halibut Recipe - Allrecipes.com
Herb Crusted Halibut Recipe
  • READY IN 30 mins

Herb Crusted Halibut

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  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.
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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 More Reviews

Most Helpful Positive Review
Mar 26, 2012

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 has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf.

 
Most Helpful Critical Review
Jun 16, 2013

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

 

11 Ratings

May 07, 2012

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.

 
Mar 04, 2012

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. The cooking directions are right on target! My only suggestion would be to start with only half the salt and taste it for seasoning. It was way too salty for us. Thanks for a new variation of cooking halibut!

 
Jul 08, 2013

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 extra cripsy topping. I just used dried herbs, whatever I had on hand, and eyeballed the measurements. It was delicious!

 
Nov 12, 2012

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.

 
Sep 22, 2014

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

 
Jul 30, 2014

Just caught fresh halibut in Alaska. Used some for this recipe. Delicious! I followed the recipe exactly and it was a hit at my house.I did have a couple of fillets left over so the next day for lunch we made a fish sandwich (topped it with cheddar cheese and put it on a bun). Very very good! Thanks for a great recipe Duncan!

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 38.3 g
  • 77%
  • Sodium
  • 778 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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