When my husband showed up from his fishing trip hauling a box of Halibut behind him, I couldn’t have been prouder, or more completely surprised. As capable as he is, fishing is not his forte. When he told me he was headed Deep Sea Fishing for Halibut and Salmon I was sceptical to say the least. The fact he showed up with the amount he did was impressive. He got a “high five” and my blessing to fish as often as he likes.
As far as cooking Halibut is concerned, this gave me the chance to begin experimenting. New and fun flavour choices became the adventure and this simple little recipe was the result.
This oven baked Halibut dish is a very quick to prepare. All you need to know how to do is turn on the oven and set the timer. It cannot get easier which is why I love to make it. I secretly call it the “Rice Krispie Treat” dish. My family gushes about how “fancy” it is while I throw flour on my face and play the fancy chef role.
Serve with wild rice and the garden veg of your choice for a healthy meal in minutes.
A nice crisp white wine or subtle rose pair nicely with this fish. Enjoy!
Pistachio and Parmesan Baked Halibut
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Ingredients
- 4 fresh Halibut Fillets
- 4 tbsp mayonnaise
- 2 tsp lemon juice
- 1 cup Panko crumbs
- 1/4 cup ground pistachios
- 1/4 parmesan
- 2 tsp dried parsley
- 1 tsp sea salt
- 1/2 tsp cracked pepper
- 1/2 tsp lemon zest
Instructions
- Preheat the oven to 375 degrees.
- Line a baking pan with parchment paper and set aside.
- Combine the Panko crumbs, parmesan, pistachios, parsley, salt, pepper, and lemon zest on a shallow plate and set aside.
- Combine the mayonnaise and lemon juice and set aside.
- Wash each Halibut under cold water and pat dry.
- Using a pastry brush, generously brush the mayo evenly over each fillet.
- Dip the mayo side of the fish, into the Panko crumb mixture and press.
- Place the fish bread crumb side up on the parchment paper.
- Place in the middle rack of the oven and bake for 20 minutes until the fish easily flakes with a fork.
- Serve with veg and rice of your choice.
Notes
I like to serve this with the Canadian made Rose wine from https://indigenousworldwinery.com
