Roasted Halibut with Walnut Crust

Name: Roasted Halibut with Walnut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps butter, melted; 2 Tbsps finely chopped fresh basil; 2 Tbsps finely chopped fresh chives; 1 kilograms halibut fillets (each about 1 inch thick); 6 servings Lemon wedges; 118 milliliters panko (Japanese breadcrumbs); 59 milliliters (packed) chopped fresh Italian parsley; 177 milliliters finely chopped toasted walnuts

Roasted Halibut with Walnut Crust is a pescatarian recipe with 6 servings. One portion of this dish contains about 45g of protein, 24g of fat, and a total of 426 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as an expensive main course. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up parsley, panko, chives, and a few other things to make it today. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert.

Instructions

Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.

Equipment you will use

Baking Sheet

Oven

Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Walnuts

Herbs

Panko

Equipment you will use

Bowl

Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Fish

Place fish on prepared baking sheet.

Ingredients you will need

Fish

Equipment you will use

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.

Ingredients you will need

Panko

Fish

Equipment you will use

Broiler

Transfer fish to plates; garnish with lemon wedges.

Ingredients you will need

Lemon Wedge

Fish

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

Equipment

Ingredients

Servings:

6Tbsps

butter, melted 2Tbsps

finely chopped fresh basil 2Tbsps

finely chopped fresh chives 1kilograms

halibut fillets (each about 1 inch thick)6servings

Lemon wedges 118milliliters

panko (Japanese breadcrumbs)59milliliters

(packed) chopped fresh Italian parsley 177milliliters

finely chopped toasted walnuts

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.