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.
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.