Crummy Halibut
"The topping on this fish is real crumbly, you may lose some of it getting it to the plate. But just spoon it on the fish, it tastes great!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 cups soft breadcrumbs
- 1 tablespoon minced fresh parsley
- 1 teaspoon thyme
- 1 tablespoon minced garlic
- 1 teaspoon lemon, zest of
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 teaspoon paprika
- 1 tablespoon vegetable oil
- 4 halibut fillets
- 2 tablespoons melted butter, divided
directions
- Combine the first 9 ingredients.
- Pat the fish dry.
- Place, skin side down, in a 13x9 inch baking pan.
- Drizzle with 1 T butter.
- Cover with crumbs; press the crumbs onto the fish.
- Drizzle with remaining 1 T butter.
- Bake, uncovered at 350* for 20 minutes.
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Reviews
-
Everyone loved this one . . . although I omitted the lemon zest. -
DH brought home some fresh halibut yesterday and this was a great way to prepare it! Great taste, easy to fix, and the texture of the crumbs was really nice. I didn't have a fresh lemon, so subbed about 1/2 tablespoon of lemon juice. Also, subbed about 1/8 tsp cayenne for the paprika. Our fillets were a bit thick, so added about 4 minutes to the cooking time. -
This was a great breading for the fish. DH loved it, but I thought it was a bit too much of the bread crumbs. Will definately use this recipe again, with fewer crumbs.
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I would make this again. Maybe even with a thinner fish. I bought my Halibut at Trader Joe's and it was vacuum packed. The texture was very soft. Fresh fish is the way to go. I would also use a bit more butter. Wasn't my kids' favorite but I think it was the texture of my fish. Thanks for posting. -
This was very tasty! I've made this twice now and the first time I made it exactly as described but all the topping fell off. The second time I made it I mixed the olive oil (instead of butter) with the bread crumbs before putting it on the fish and had more success with keeping it on the fish without changing the taste. Thank you for a great new recipe!
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Tweaks
-
DH brought home some fresh halibut yesterday and this was a great way to prepare it! Great taste, easy to fix, and the texture of the crumbs was really nice. I didn't have a fresh lemon, so subbed about 1/2 tablespoon of lemon juice. Also, subbed about 1/8 tsp cayenne for the paprika. Our fillets were a bit thick, so added about 4 minutes to the cooking time.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
