Halibut is one of my favorite fish. Sweet and mild with a firm texture that flakes apart when properly cooked. It’s a great fish to entertain with, because it’s mild flavor is appealing to many palates. When serving halibut to a group, I prefer to serve a large center cut piece of fish as opposed to individual portions. That being said, this preparation works well for individual portions as well. When buying fish, a good rule of thumb is ~6 oz per person, but this number can be adjusted up larger appetites. The recipe below serves 6 very generously but could serve up to 8.
Panko breadcrumbs are essential to this recipe. Their crisp and crunchy texture is a perfect compliment to the halibut. Panko breadcrumbs hail from Japan, and they are made with a crustless bread. The have a lighter, crunchier, airier texture than traditional western breadcrumbs. Panko is widely available in many supermarkets.
Panko Crusted Halibut
Ingredients
- 3 lb center cut filet of halibut
- salt and pepper
- 1 1/2 cups panko bread crumbs
- 1 lemon zested, then cut into wedges for serving
- 3 TBSP parsley minced
- salt and pepper
- 1/2 cup Wildwood garlic aioli or vegan mayonnaise*
- olive or canola oil spray
Instructions
- Preheat oven to 425 degrees.
- Season fish liberally with salt and pepper and place on a parchment lined, rimmed baking sheet.
- Combine panko, lemon zest, parsley and salt and pepper.
- Spread aioli on fish and top with panko mixture, the aioli will help the panko adhere to the fish.
- Spray the breadcrumbs with oil and place in oven.
- Cook for ~20 minutes until the panko is golden brown and center of fish flakes apart easily with a fork.
- Serve with lemon wedges.
