Panko & Parmesan Crusted Halibut | Wild Fork
Coat halibut in a golden panko and Parmesan crust for a crispy, delicate, and easy seafood dinner the whole family will love.
INGREDIENTS
½ Cup Panko
⅓ Cup Grated Parmesan
1 Tbsp. WFF Parsley Flakes
1 Tbsp. WFF Basil Leaves
½ Cup Vegetable Stock or Clam Juice
Light Extra Virgin Olive Oil, to taste
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
LET'S GET COOKING!
Preheat oven to 350°F.
Rub halibut fillets with oil.
Season all sides of the fillets with coarse sea salt and freshly ground black peppercorns.
Mix panko, parmesan, parsley, basil, freshly ground black peppercorns, and coarse sea salt.
Top halibut with panko mixture, press into fish.
Bake at 350°F for 30 minutes or until fish flakes easily with a fork.* If needed, broil until browned on top.
Garnish with lemon and serve.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F