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Herb-Crusted Halibut

Herb-Crusted Halibut

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  • 1/2 panko-style breadcrumbs
  • 1 fresh mint leaves, finely chopped
  • 1 fresh basil leaves, finely chopped
  • 1 fresh thyme leaves, finely chopped
  • 1 garlic clove, finely chopped
  • 4 fresh lemon juice
  • Kosher salt and black pepper
  • 1 halibut fillet, cut into four 1/4 pound portions


Preheat the oven to 300 degrees.

Meanwhile, combine the breadcrumbs, herbs, garlic, half the lemon juice, and a pinch each of salt and pepper in a small bowl until combined — spread generously on top of each halibut portion.

Transfer the fillets to an ovenproof pan and bake for 8 minutes, then switch to the broiler and cook for another 2 minutes. Divide the remaining lemon juice among the fillets and serve immediately.

Nutritional Facts


Calories Per Serving194

Folate equivalent (total)22µg6%

Panko-Herb Crusted Halibut

I’ve always considered halibut to be a bit of a luxury and in our house it’s an ingredient that’s often accompanied by a mini celebration or “Happy Dance” if you will. Now, lucky for us and living on the West Coast, halibut season comes with a lot of happy dancing around the house. This Easter, I highly recommend whipping this up with a batch of my family recipe for Spring Risotto with Goat Cheese and Asparagus – it’s more or less simple and the perfect meal for a smaller group this Easter weekend.

You don’t need to do much to halibut for it to be amazing but I love treating it with this herby, zesty, crispy panko crust to jazz it up and make it even more luxurious! It ends up with a crunchy exterior with a juicy, rich fish interior. (Also: don’t sleep on the lemon zest either – it adds another dimension of flavour here that makes this recipe everythinggg!)

Herb-crusted halibut

Chef Michael Leviton with his 7-year-old daughter, Isadora. (Bill Greene/Globe Staff)

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Chef Michael Leviton cooks this simple fish dish with his 7-year-old daughter, Isadora.

Olive oil (for the dish)
4pieces (5 ounces each) skinless halibut fillet (each about 3/4-inch thick)
Salt and pepper, to taste
1cup panko
1/4cup finely chopped parsley
1tablespoon olive oil
1/4cup plain yogurt, mayonnaise, or Dijon mustard

1. Set the oven at 450 degrees. Lightly oil a 9-by-13-inch baking dish.

2. Pat the fish dry with paper towels. Sprinkle it with salt and pepper.

3. In a mixing bowl, combine the bread crumbs, parsley, olive oil, salt, and pepper. Set the fish in the baking dish and brush the top liberally with yogurt, mayonnaise, or mustard. Sprinkle the top with crumbs.

4. Bake the fish for 10 minutes or until it flakes easily when tested with the tip of a knife.

Parmesan Herb Crusted Halibut over Marinara Sauce

Heat medium sauce pan over medium high heat. Add olive oil, when oil is hot add garlic and stir ’till it just starts to brown. Add tomatoes, tomato paste, oregano, basil, salt and pepper. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 20 to 30 minutes.

For the Fish & coating

  • 4 6-8 oz. halibut fillets, you can substitute hake or cod
  • 1 T light mayonnaise
  • Olive oil to drizzle
  • 1 cup panko crumbs
  • 1T dried basil
  • 1 t dried oregano
  • 1 T Reggiano Parmesan
  • 1/2 -1 t red pepper flakes
  • 2 t thin sliced and chopped nori sheet (just for looks)

Pre heat oven to 400 degrees. Lightly coat fillets with mayo, then coat all around with panko herb mixture. Place on lightly oiled baking dish or broiling pan. Drizzle (or spray) a little olive oil over fillets then season with salt and pepper. Bake for 10-14 minutes or until fish is barely opaque in the center. Serve over marinara sauce.

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.

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.


You'll have fun picking a wine because there's so many ways you can go. Immediate flavors to pick out are lemon zest, herbs, mint and sweet pea which gives you plenty of wine pairing options. Grape varietals like Sauvignon Blanc, Soave, Pinot Gris and even Grüner Veltliner can work. Here's a few of my picks for the dish:

Safe Pick: 2010 Chateau St. Jean Fumé Blanc, Sonoma

For about thirteen bucks you really can't go wrong. Chateau St. Jean has an impressive track record of consistently well made wines that are reasonably priced. There aren't many domestic wineries make one Fumé Blanc let alone three. But this is where Chateau St. Jean shows their strength by offering a wide range of wines both white and red that are inherently Sonoma down to the core.

This Fumé offering is a generous blend of Sauvignon Blanc and Semillon that exhibits both mouthfeel and acidity in its structure. A kiss of French and American oak aging adds the proverbial "smokiness" to the wine. which for me plays off the pea purée nicely. Like many CSJ wines, this is an exceptional value.

Adventurous Pick: 2008 A.A. Badenhorst Family White - Paardeberg, South Africa

Buckle up and get ready for this—Chenin Blanc, Roussanne, Grenache Blanc, Verdehlo, Colombar, Viognier, Chardonnay and a partridge in a pear tree. Self described "handsome cousins" Hein and Adi Badenhorst restored a 1930's farm house into its former natural wine producing glory. All vines are farmed as biologically and naturally as possible.

Small parcels were selected, cooled over night then pressed as whole clusters the following day allowing free run juice to flow directly into old casks and cement fermentation tanks where they went through natural fermentation. The result? A wine with great complexity to match the complexity in the dish. Gorgeous perfume notes of stone fruit, white peach pit, citrus tea, spice box and wet river rock spread out across a generous legnthy finish.

Wine Geek Pick: 2008 von Buhl Deidesheimer Pechstein Riesling, GG, Pfalz

We should be past the "Riesling is too sweet" conversation, but in the event you know someone who still thinks this is true, break out the Wine Geek pick and blow their pants off. Master Sommelier, Ron Edwards had the best description:

"Ripe pineapple and baked apple greet your nose, maybe a little botrytis note as well. Then comes beeswax, lime candy, and passion fruit puree a very compact flavor with an oppulence that develops through the wonderfully tart finish. Lots of passion fruit and lime with tart red apple and then mineral, lavender, and clean mushrooms. Just incredible potential in this wine…would love to try it in 15 years."


Probably more of a 3+ and am working on making this a 4! Wasn't sure where all of the melted butter went so I assumed the other 5 T went in with the panko herb mixture. Added some lemon zest and parmesan cheese to the crust and also squeezed a bit of fresh lemon over the filet when done cooking. Served with a lemon and fresh herb pilaf which was a nice pairing.

Absolutely delicious! I added Parmesan cheese to the topping and served this with the orange saffron aioli from one of the other halibut recipes.

I cooked 2 halibut fillets in a glass dish for 8 minutes, then 5 minutes, and they still weren't cooked almost at all so I left it in for another 10 minutes. My fish wasn't completely thawed and I'm thinking that's why it took so long to cook. I tend to make halibut weaver or halibut supreme, as I'm new to cooking fish and that's what was recommended, and was excited to find this recipe. It was absolutely delicious and I'm adding it to my recipe binder.

Made this topping twice and put it on cod. Easy, quick and tasty. Will definitely make again.

I had some fresh halibut from Alaska and used this recipe to make dinner for a couple of friends. They said it was the best halibut they have ever had. Simple and easy. Will definitely Italy make again.

Totally tasteless except for topping. Used expensive fresh halibut, brushed fish with a bit of Dijon to help topping stick. Fish was perfectly cooked. Not fault of recipe. Will try topping on tastier fish like salmon or Arctic char.

Easy, fast and delicious. Will definitely make this again.

Really good, my partner who doesn't like fishy fish liked this. Easy

A solid recipe. I added melted butter to the panko mix before I patted it on. I lowered the temp to 400 after 8 minutes and let it cook further (my fillet was large). My husband said this was better than the fish he just had at a fancy (pricey) restaurant at lunch. The key to success on this one is not overcooking the fish.

Very good recipe, simple and quick to put together. I would give it 3.5 forks. I made it with salmon instead also felt the crust need a bit of butter so I dribbled some of the melted butter on top of the crust before roasting it. Very delicious and uncomplicated.

I like this a lot, and the only thing I might do differently is add a pat of butter on each fillet before baking. It needed just a tad of buttery flavor which I did not get with the original recipe.

i must say. i'm not a huge fish fan. but this is fabulous. i made it for my fiancé this week and it was so good we made it again for our friends last night. it is simple. quick. and to die for. add any fresh herbs that you like. you cannot go wrong. and i used roasted lightly salted almonds and it saved me time roasting them in the oven.

Messed up on my last post. I didn't have any walnuts but I toasted almond slivers and it was great. Try it!!

Easy as and great tasting. Didn't have any walnuts but toasted some walnut slivers and came out spectacular.

Made this recipe 2x in 1 wk. The first time, I tried to be healthier and substitute butter with olive oil. DON'T MAKE THE SAME MISTAKE. 2nd time I made it for Mother's day for 10ppl correctly with butter. Everyone loved it. Next time I will squeeze a little lemon on it before cooking it in the oven. Both times I have made it, I measured the temp in the oven to confirm it is 450 inside (not just on the over knobb) and 8 minutes is the exact amount of time needed. (used 2 different ovens).

Didn't have halibut but made this recipe with cod fillets and it worked really well. I ground the toasted walnuts in a spice grinder, added lemon zest to the crust and used olive oil instead of butter to brush on the fish before crusting. I used the broiler for about 30 seconds after roasting and the crispy result was excellent. It's just Halibut season now so I might try it as intended .

Put the ingredients for the topping in the food processor but otherwise followed the recipe exactly as it said. Next time, I will mix some lemon into the topping and bake for about 4-5 min then flip and add topping to the other side and bake. Broiling for a minute really made the crust delicious. It was a great dish and very easy.

This was SO good, and very easy. A friend had just brought me fresh caught halibut and this was something new for me. The only thing different I did was add about one teaspoon of a country dijon to the melted butter, very nice! I served with a lemon rice pilaf.

I used this recipe as inspiration but changed a few things. I didn't toast the walnuts and used regular instead of panko breadcrumbs (it's all I had.) Since I was only making two, 6 oz. fillets of halibut, I made the topping out of 1/4 cup of walnuts, 1/4 cup of bread crumbs, a handful of chopped parsley, no basil or chives. I skipped the butter. Baked at 450 for 8 minutes as advised, then tented the fish with foil for another 4 minutes. Came out perfect. Served with roasted asparagus drizzled with balsamic vinegar and shredded Parmesan, and roasted potatoes. Really good.

This recipe was perfect! Everything I want from a simple delicious meal! I did make a change as I was out of walnuts, and instead added crushed almonds. Really tasty! Thanks!

Wonderful flavor - quick and easy - good for weekday family meal and impressive for company. Have made this several times, once using dukkah seasoning in place of walnuts which was very good. This is definitely a keeper.

it is ridiculous how easy and delicious this is - colorful, fragrant and light. i only made a slight change in that i diced a bit of shallot into the butter as i melted it, only because i'm crazy about shallots and happen to have them on hand. make sure to have lemon wedges at the table for liberal squeezing, because the acidity really pushes this over the edge.

Made this last night for some regular dinner guests and we all were wowed by the bright flavour. The delicate halibut was accentuated and not overpowered. What a wonderful way to make the fish the star!! Excellent recipe that is on our "keeper" list.

I followed this recipe almost exact and it was absolutely perfect!! The flavor was great and I did broil it for a minute at the end to crip up the breading. I served this with pasta with cream sauce and green beans which complimented the fish. It was a great meal, the kids also loved it. Would make again for sure!

I did not have halibut or walnuts, but used cod fillets and hazelnuts instead. Other than that, I made the recipe as recommended and it was very good. I put melted lemon butter at the table and family members drizzled it over the fish. All family members liked it and said theyɽ eat it again. Next time, I will try it with halibut. It was a very handy recipe since I had all the herbs on hand and panko is a staple in my pantry.

Herb-Crusted Halibut - Recipes

1/2 cup chopped fresh Italian parsley

1/4 cup chopped organically grown edible flower petals, such as calendula, nasturtiums, roses, or onion or chive blossoms

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/4 teaspoon freshly ground black pepper

1 halibut fillet (1 1/2 pounds), cut into 4 equal pieces

1 to 2 tablespoons olive oil

1 cup reduced-sodium chicken, vegetable or fish broth

1/4 teaspoon saffron threads

1 pound fresh peas, shelled, or 1 cup frozen peas, thawed

In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt and pepper.

Press the halibut into the flower and herb mixture to thoroughly coat both sides. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn fish over and pour in the broth. Add the saffron and garlic. Simmer the halibut just until opaque and the broth is reduced by half. During the last minute or so, add the peas.

Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.

  • ⅓ cup nonfat plain yogurt
  • 1 large egg white
  • 1 tablespoon Dijon mustard
  • ⅔ cup fine, dry, unseasoned breadcrumbs
  • 1/4 cup chopped toasted almonds, (1 ounce)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh mint
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 ¼ pounds halibut or mahi-mahi fillet, cut into 4 pieces
  • 4 lemon wedges

Preheat oven to 400 degrees F. Lightly oil a wire rack large enough to hold fillets in a single layer. Place the rack on a baking sheet and set aside.

Whisk together yogurt, egg white and mustard in a medium bowl until creamy. Combine the breadcrumbs, almonds, oregano, mint, salt and pepper in a shallow dish.

Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack they should not touch. Bake until lightly browned on the outside and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.

Sheet Pan Herb Crusted Halibut with Potatoes and Veggies

I’m pretty sure the folks at Recipe Redux had me in mind when this months idea came to fruition. Today we’re talking about one of my favorite quick and easy ways for getting dinner on the table.

Sheet Pan Meals
We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.

Who doesn’t love a good sheet pan dinner? We’re talking easy prep work, easy clean up, and one simple pan that makes all of this possible.

Give me all the sheet pan recipes!

This recipe for Herb crusted halibut with potatoes and veggies is easy enough anyone can make it. Toss everything directly on a sheet pan with a little olive oil and seasonings. Pop in the oven and the end result is a delicious buttery fish with crispy potatoes and tender veggies. It really doesn’t get any better than that. Simple, healthy and delicious.

Watch the video: Ψάρια στο φούρνο, σαν τηγανητά! (January 2023).