Baked Halibut with Herb Crust
This Baked Halibut with Herb Crust transforms mild, flaky halibut into something extraordinary with a crispy, aromatic topping. The herb crust not only adds wonderful texture but also infuses the fish with fresh, vibrant flavors while keeping it perfectly moist.
Ingredients
- 4 halibut fillets 6 oz each, skin removed
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 lemon cut into wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
- In a bowl, combine breadcrumbs, chopped herbs, minced garlic, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly moistened.
- Brush each fillet with a thin layer of Dijon mustard.
- Press the herb breadcrumb mixture firmly onto the top of each mustard-coated fillet.
- Drizzle the remaining olive oil over the crusted fillets.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.