This is a really great topping for any white fish, but of course it is particularly nice with a lovely halibut. It is crunchy, nutty, herby and delicious. And it is a nice change from simple (but of course, lovely) grilled treatment with lemon juice. We ate this with an herby green salad and garden tomatoes. If you wanted to get fancy, I think it would be really good nestled on a turnip puree, or served with roasted fingerling potatoes.
Here’s what you need:
- Nonstick vegetable oil spray
- 3/4 cup finely chopped toasted walnuts
- 1/2 cup panko
- 1/4 cup (packed) chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives (or green onions)
- 6 8-oz. halibut fillets (about 1 inch think; or any white fish… even talapia works)
- 6 tablespoons butter, melted
- Lemon wedges
What to do:
- Preheat oven to 450°F & spray rimmed baking sheet with nonstick spray
- Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.
- Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper.
- Place fish on prepared baking sheet.
- Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes.
- If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning.
- Transfer fish to plates; garnish with lemon wedges.