Ands, Ifs and Halibut

 

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The Halibut looked so fresh at the market that I had to grab some for dinner. As always, I love a crunchy texture to my fish and this recipe is an old standby. You can’t go wrong with this simple topping.

You need:
2/3 cup panko bread crumbs
2 tablespoons fresh chopped parsley
1 teaspoon lemon zest
Salt and Pepper as always to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard

1 glass of Pinot Grigio

Preheat oven to 350 degrees. Pour yourself a glass of the pinot and sip. Add 1 tablespoon olive oil in glass baking dish and coat fish in oil. In a separate bowl mix bread crumbs, parsley, lemon zest, salt and pepper, 1 tablespoon olive oil and Dijon mustard.

Spread mixture on top of fish and bake in the oven until fish is cooked through. It took me about 25 minutes due to the thickness of the meat.
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A simple recipe with big impact!

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