Walnut-Crusted Halibut in Lemon Wine Sauce Recipe
walnut-crusted halibut in lemon wine sauce
serves 6
ingredients
- 6 (6-8oz) halibut fillets, skin removed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1 cup chopped walnuts
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp melted butter
- 1 tbsp horseradish
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh dill
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 tsp olive oil
- 2 tbsp finely chopped shallots
- 1 cup dry white wine
- 2 tbsp fresh lemon juice
- 2 tbsp butter
- 2 tbsp chopped fresh dill
- Kosher salt and freshly ground black pepper to taste
Walnut Crust
Lemon Wine Sauce
directions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
- Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
- For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.
- For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.