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Bon Appétit

Roasted Halibut with Walnut Crust

By Diane Rossen Worthington

4.6

(113)

Image may contain Cutlery Fork Plant Food Produce and Vegetable
Photo by Okada Kana

Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)*
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 8-ounce halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

Preparation

  1. Step 1

    Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.

  2. Step 2

    *Available in the Asian foods section of some supermarkets and at Asian markets.

TagsHalibutFishSeafoodWalnutNutMainDinnerQuickEasyWeeknight MealsRoastBon Appétit
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