Dijon & Parmesan Crusted Halibut

"I cobbled this together from other recipes I liked and wanted to write it down so I had an option of making it again!"
 
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photo by twissis photo by twissis
photo by twissis
photo by Gidget265 photo by Gidget265
Ready In:
35mins
Ingredients:
9
Yields:
4 large halibut filets
Serves:
4
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ingredients

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directions

  • Wash and pat dry the Halibut filets.
  • Mix 1/4 C light Mayo, 1 Tbl Dijon, 1 Tbl lemon juice, 1/4 C breadcrumbs and 1.5 Tbl Parm.
  • Spray olive oil in a 9X13 pan bottom.
  • Place Halibut filet's into the pan. Spread mayo / dijon mixture on the top of the filet's.
  • Melt the butter in a small bowl. (microwave) Mix in the balance of the bread crumbs and the parm, garlic and parsley into melted butter. Note - I used 4 Tbl of the butter, but upon double checking the recipe's I leveraged, they used substantially less. I bet you could easily get by on 2 tbl butter. Put the breadcrumb/herb/butter mixture on top of the fish - for an extra crispy topping.
  • Bake the fish at 350 degrees for about 12 - 14 minutes. Then put oven on Broil (change the racks in the oven if needed) for a couple of minutes (4) until the top is nicely brown.
  • (Note first time I made this - had about 1.25 lbs halibut and husband thought there was a smidge too much of the mayo / dijon mixture.).

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Reviews

  1. Delicious! I used cod and it worked beautifully. I followed your advice and used a bit less of the mayo mixture and a little less butter. The fish was beautifully cooked and very flavorful. I loved the crunchy topping. (FYI - your instructions don't say what to do with the parsely and garlic, so I assumed they got mixed in with the butter/bread crumb mixture. Also, the instructions didn't say what to do with that mixture - I topped the fish before putting it in to bake.) Thank you for a yummy fish recipe. Made for the Spring 2014 Pick-A-Chef event in the contest and event forum.
     
  2. Made for Spring PAC 2013, this fish was excellent -- Well-flavored, nicely cooked in the stated time & easy-to-fix. I used cod vs halibut & agree that using the lower amt of butter for the topping was best. As a matter of personal preference, I added a sprinkle of Old Bay & a generous amt of lemon pepper. We were very pleased w/the outcome. We buy cod in 10 kilo pkgs, so I expect your recipe will revisit our table freq at DH's request. Thx for sharing this recipe w.us.
     
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RECIPE SUBMITTED BY

<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). &nbsp;We just uprooted and moved 2080 miles away to southern California for my husbands job. &nbsp;I love to cook and, of course, to eat!&nbsp; Cooking for friends and sharing recipes and tips is my biggest hobby. &nbsp;Cooking for new friends in San Diego will be fun, as soon as I can met them! &nbsp;This site, epicurious and king arthur flour are my favorite online recipe sites.&nbsp; My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?!&nbsp; Now I enjoy food network magazine and cooking light.</p>
 
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