Panko Crusted Halibut

This recipe for Panko Crusted Halibut is delicious. The crunchy texture of the Panko crumbs is so good! Crunchy without being fried!

The recipe is from a flyer that a local grocery store sent out. I tore it out of the flyer and have hung onto it. I am sure the recipe is from at least 20 years ago. I have made a few tweaks to the recipe but not many!

It is a pretty simple recipe that you can adjust to your liking. The Halibut is coated with an herb mixture of dill, parsley & lemon. If you don’t like the combination of dill & parsley use what you prefer! I would suggest using more lemon if not using the dill and parsley & add some Old Bay spice perhaps!

Here is the recipe for Panko Crusted Halibut

* This recipe is for 2 Halibut portions. You can increase the number of fillets you cook, just increase the ingredients for the topping!

Ingredients

3 tsp dried or fresh parsley, chopped if fresh

3 tsp chopped dill, preferably fresh but dried is ok too!

3 tsp finely grated lemon peel

1/2 tsp garlic powder

1/2 – 1 cup Panko crumbs

2 Halibut portions ** you can make as many as you need

salt & pepper

olive oil for brushing on the fish

Lemon wedges for serving

Method

Preheat oven to 400f

Line a baking sheet with foil & spray it with non-stick spray or brush lightly with some oil

1. In a bowl, mix the parsley, dill, lemon peel & garlic powder together
2. Put the Panko crumbs & the herb mixture into a pie plate side by side
3. Season each piece of halibut generously with salt & pepper
4. Brush with some olive oil
5. Dip the oiled piece of halibut into the herb mixture then into the Panko crumbs pressing down so that it sticks
6. Place the coated fish on the prepared baking sheet & bake until cooked completely. Cooking time depends on the thickness of the fish. You can check the internal temperature with an instant read thermometer, it should be 130f -135f to medium done
7. Let the fish rest for about 5 minutes then serve with lemon wedges

Enjoy!