Who loves seafood?
I do! My favorites include crab, lobster, FRIED calamari, shrimp, and for fish, halibut. Yeah…I like all the expensive stuff. Just my luck. It’s not like we eat it all the time so it’s fun to make a meal out of it every once in a while, especially during the warmer months. We’re getting there…slowly, but we.are.getting.there. Can I get a woot woot!?
So halibut, my fav. It’s meatier, light, not too fishy, and cooks/bakes/grills pretty darn well.
I also love it because it’s a blank slate, like chicken. You can do whatever the heck you want to it. I chose a fresh, zesty, lemon parmesan crust to go on top of these. There’s quite a bit going on in the crust topping, but every ingredients adds a layer of flavor. You probably could leave out the chives though…not absolutely necessary, but they were hanging in my fridge staring at me so I used them.
My favorite part of this dish, the mayonnaise!! I like mayonnaise, I do, and I don’t care it’s bad for me because I use juuuuust enough to not go overboard. One dollop on top of each filet simply helps the crust actually stick to the fish…so important because it’s the best part! I used a looooot of topping on each so put that mayo on!
Make some side dishes and you’ve got a meal people!
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- 2 6 ounce halibut filets, skin removed
- olive oil
- lemon juice from one lemon (reserve about 1 teaspoon for topping)
- ½ cup panko bread crumbs
- 2 tablespoon grated parmesan cheese
- zest of one lemon
- 1 teaspoon lemon juice
- 1 tablespoon minced shallot
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 2 teaspoons minced chives
- 2 teaspoons chopped fresh parsley
- 1 tablespoon butter, melted
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place a baking rack on top. Coat the rack with non-stick spray.
- Drizzle a little olive oil and lemon juice on halibut and then season with salt and pepper. Spread a dollop of mayonnaise on top of each filet and place on baking rack. The mayonnaise will help the topping stick.
- In a bowl mix together the crust topping ingredients. Evenly press the topping on each filet.
- Bake for about 17 minutes or until cooked through. The fish should flake easily.