I bought the halibut for dinner but cooked it for our lunch instead.
This is one of my favourite ways to serve halibut - with a Parmesan crust.
Served over mashed potatoes and spinach sauted with garlic.
Home Cookin Chapter: Recipes From Thibeault's Table
Shared by Lori (Hoopysmom) Gardenweb
Source:Recipe from Ray’s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe.
½ cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs ( I never use panko. I prefer fresh made 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 bread crumb mixture.
Heat olive oil in ovenproof pan. Saute the fillets 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.