Halibut coated with a Parmesan Crust

Another favourite tonight Lori's (Hoopysmom) Parmesan Crusted Halibut. This is delicious.


Note that the recipe calls for Panko, but I much prefer using fresh made bread crumbs. I think that the flavour is better and makes for a wonderful crispy coating.


Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Crusted Halibut
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* Posted by: hoopysmom (My Page) on Wed, Mar 15, 06 at 23:42

Parmesan-Crusted Halibut

½ cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil

Preheat oven to 400°F.
Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture.

Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.

Recipe from Ray’s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe.