Herb Crusted Halibut
Herb Crusted Halibut is a dairy free and pescatarian main course. One serving contains 235 calories, 33g of protein, and 6g of fat. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. If you have chives, olive oil, ground pepper, and a few other ingredients on hand, you can make it.
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with foil.
Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
Rinse halibut fillets and pat dry with a paper towel.
Place halibut fillets onto the prepared baking sheet.
Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner
Halibut works really well with Pinot Noir, Sparkling Wine, and Pinot Grigio. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. You could try Chehalem 3 Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 33 dollars per bottle.
Chehalem 3 Vineyard Pinot Noir
Three estate vineyards on three unique soils make profound statements. An optimal, complementary blend even more so. Fully ripe, complex and eagerly awaited.Try pairing with salmon, tuna, duck, quail, and beef.