Dijon and Herb Panko-Crusted Halibut
My kids have been asking for more fish recipes lately. I picked up some freshly caught wild halibut and decided to season it with lemon juice, Dijon mustard, and seasonings before topping it with a lemony herb panko topping. I baked it at a really high heat and it turned out moist, flaky, and absolutely delicious. My husband and I both thought it was excellent. My daughter scraped off the topping but loved the fish and my son had thirds and absolutely loved it. This fish paired nicely with the Green Beans with Lemon and Garlic.
How to Make Dijon and Herb Panko-Crusted Halibut
Preheat the oven to 425 degrees.
Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt, and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.
Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard… the mustard will help the panko adhere.
Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 15-20 minutes or until the thickest part of the halibut flakes easily. Remove from the oven and cover with a tin foil tent for 5 minutes. Serve the halibut with lemon wedges. Enjoy.
Ingredients
- ¾ cup of plain panko crumbs
- 1 tbsp of fresh parsley minced
- 1 tbsp of fresh basil minced
- Zest of one lemon
- Juice from 1/2 a lemon
- 1 clove of garlic minced
- 2 tsp olive oil
- Sea salt and freshly cracked pepper to taste
- 1 large wild halibut fillet
- 1 tbsp Dijon mustard
- 1 tbsp canola oil
- Lemon wedges for serving
Instructions
- Preheat the oven to 425 degrees.
- Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt, and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.
- Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard... the mustard will help the panko adhere.
- Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 15-20 minutes or until the thickest part of the halibut flakes easily. Remove from the oven and cover with a tin foil tent for 5 minutes. Serve the halibut with lemon wedges. Enjoy.
This looks great, I love the mustard on top to give it a little tangy tasting. Thinking about how delicious this must taste!
I love good halibut! And I love Panko crumbs!
Yummy!
xo Kris
We could eat fish every day but it is not cheap here! Take care Diane
Oh, I miss halibut!
I love halibut… and with a crispy panko crust.. that’s just icing on the cake 🙂
This sounds really good.
Hi PAm,
I love halibut and I love panko.
Since I found them, I never used dried breadcrumbs ever again, as panko gives such a lovely and delicious crunchiness to food.
Fantastic looking dish you have here!
Cheers,
Lia.
Crumbed fish is one of my favourites. It keeps the fish so moist.
Mmmm, this sounds absolutely delicious!!
This is a great way to do fish. We do not eat it nearly as often as we would like. I have not tried using panko before. Looks great!
It looks like a nice treatment for fish. Sometimes I make a white sauce and whip a little bit of Dijon mustard into it, and it’s a divine pairing.
If I had halibut in the house, this is exactly the way I’d want to prepare it! Putting it on the shopping list for later! Thanks for sharing, Pam.
Fresh halibut. oh yum! this looks like a wonderful way to prepare it!
“I picked up some freshly caught wild halibut …” – we do that around TN all the time :-). This dish looks delicious but unlike your daughter, I would have scrapped off the topping and ate it. I’m hoping we’ll be far enough west to get some fresh NW fish and saving this just in case.
I’m so impressed that the kids are actually REQUESTING fish!!
When you say “large” halibut, could you give me a ballpark figure of how many pounds that would be? Thank you.
Tammy,
My fillet was 1 1/2 lbs. I hope this helps.
Cheers,
Pam
The mustard and herb panko coating looks so GREAT!
This sounds wonderful.
I am always looking for new ways to prepare fish. This looks so crispy and delicious, Pam! I love panko breadcrumbs,, and always have them in my pantry. I can’t wait to try this!
I’m sorry, all I could think of when seeing this is that funny song by Kip Addotta years ago:
“I slipped him a fin
On porpoise
I was feeling good
I even dropped a sand dollar in the box for Jerry’s squids
For the halibut”
Not experienced in cooking fish, but wanting to learn. What temperature setting do you heat the oil, then add the fish? Do not want to risk burning it. Stove is electric.
Thanks,
Barbara
Barbara,
Heat the oil over medium-high heat until very hot and shimmering, about 3 minutes. Then carefully add the fish skin side down to sear before moving to the oven to finish cooking.
-Pam