Halibut that has been baked will practically melt in your lips! This tastes good over a quinoa and kale salad. Additionally, normal bread crumbs should not be used because they are too dense.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
Ingredients
- ½ cup panko bread crumbs
- 1 ½ tablespoons butter, melted
- ¼ cup chicken stock, or as needed
- 2 (8 ounce) fillets halibut
- 1 teaspoon lemon juice
- salt and ground black pepper to taste
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together panko bread crumbs and melted butter in a bowl until well combined. Set aside.
- Dotdash Meredith Food Studios
- Pour enough chicken stock into an oven-proof skillet to cover the bottom; arrange halibut fillets in the skillet.
- Dotdash Meredith Food Studios
- Drizzle lemon juice over fillets; season with salt and pepper. Spread a thin layer of Dijon mustard over each fillet; press bread crumb mixture into mustard.
- Dotdash Meredith Food Studios
- Bake fish in the skillet in the preheated oven until fillets flake easily with a fork and topping is browned, about 20 minutes.
- Dotdash Meredith Food Studios
- If the bread crumbs aren’t browned by the time the fish is cooked, turn on the broiler and cook for about 1 minute.
Reviews
Really enjoyed this recipe. I seasoned with SPG and fresh lemon all over and cut the Dijon with some Mayo, added some Parm to the panko and cooked on the pellet smoker.
I made this with rockfish to test it; like it!
Phenomenal. I dried the halibut with paper towels first, added the lemon juice, salt and pepper, then brushed the fish with 1 tsp Dijon and 1 tsp honey mixed. I added 3 tbsp of melted butter to the panko, along with 1 tsp paprika, 1 tsp minced garlic, 1 tsp green goddess dressing mix spice, and 1 tsp fresh parsley. Broiled for 3 addl minutes. Melts in your mouth.
Great recipe as I wanted a light, not overpowering crust for a premium filet as halibut is in our opinion. No improvements on my end. Repeat and soon repeat!
VERY GOOD
First time cooking halibut! I was scared but it came out perfectly cooked, moist & flaky! I added some almond slivers to the Panko & substituted brown mustard for Dijon because my husband doesn’t like Dijon.
What a great recipe! I did make a few changes though. I used 1/4 cup Italian panko crumbs and 1/4 cup of finely chopped almonds with extra melted butter. I only used 1tsp of Dijon mustard. It was delicious!
Very enjoyable and easy to make weeknight meal! I’d definitely make this one again. I subbed grouper for halibut.
This is a great, easy recipe. Delicious.
A very good basic recipe that you can use to dress up as you wish. You need to know that since halibut is such a mild fish, the flavor in this recipe is dominated by the mustard underneath the Panko crumbs. I used a champagne mustard and it wasn’t good, it was too sweet, I will try it next with a shallot mustard or a lemon butter sauce instead, but not a real strong mustard.
Delicious meal. We substituted honey mustard for the Dijon. Next time I would add some different seasonings to the panko. Easy, quick meal that family loved.
Very simple, and the layers of flavors are wonderful,
Holy cow. This was wonderful. Had to broil for a few min for the golden brown. Make sure to FULLY pay your halibut dry. As always, dry meat cooks more evenly and absorbs the s&p & dijon better. Sooo good!
Fast and easy dish. Prepared as specified, subbed white wine for chicken stock. Delicious.
AMAZING! I’ve already made this twice and would make again it was so moist and delish. The second time I added 1/4 cup shredded Romano cheese to the bread crumbs. It was an added flavor bonus! Wonderful recipe… thanks for sharing!
Perfect and easy way to cook Halibut, which is a fairly meaty, yet bland fish. The small amount of broth keeps the fish so moist. The cooking time is perfect. Not only did the fish flake easily, the panko was perfectly golden brown. I used grainy dijon mustard and next time I would use a heavier amount, because the flavor it gives the fish is out of this world! Thanks for the great recipe.
A winner! Will definitely make this again.
I mixed 1tbsp lime and mango remoulade to the mustard. Oh my what a delicious flavor Thanks for this simple yet wonderful recipe.
I followed directions but 20 minutes was too long. Next time I will bake for 15 and broil for 1 minute to brown panko. Also I used cast iron pan so I think that may make it hotter, not sure. However I did fry some very thinly sliced shallots until crispy. I spread that on top of the cooked halibut along with a few capers. This added extra tastiness!?
Absolutely amazing. Followed the recipe exactly except I used only 12 ounces of the fish and so, reduced the ingredients by that same percentage. Was perfectly done in 25 minutes. Wonderful flavor. Will make many times again!
This is the best fish, let alone halibut recipe I have ever used. My wife loved it so much she asked me to make it again 3 days later