Herb Crusted Baked Halibut
The brightness of spring and summer is brought to life with this herb crusted baked halibut meal all on one sheet pan! A flavorful crust adds depth and texture to the halibut, while roasted potatoes and asparagus provide a delicious accompaniment. Coming together in less than 45 minutes, this meal is a satisfying combo great for any weeknight.
Servings: 4 servings
Ingredients
For the vegetables
- 1 ½ lbs potatoes diced into ½-inch pieces
- 2 tbsp olive oil
- 2 tsp onion powder
- 1 ½ tsp garlic powder
- 1 ¼ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1 lb asparagus trimmed and cut into 3-inch pieces
For the fish
- 4 5-oz halibut fillets
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp mayonnaise
- 2 tsp Dijon mustard
For the herb crust
- ¼ cup whole unsalted almonds
- ¼ cup panko breadcrumbs
- ½ bunch fresh parsley
- 8 sprigs fresh dill (large stems removed)
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 425°F.
- Prepare the potatoes. In a large bowl, combine the potatoes and olive oil. In a small bowl, mix the onion powder, garlic powder, salt, and pepper. Sprinkle ⅔ of the mixture over the potatoes and place on a parchment-lined baking sheet in a single layer. Roast the potatoes in the oven until they are par-cooked, 15 minutes.1 ½ lbs potatoes, 2 tbsp olive oil, 2 tsp onion powder, 1 ½ tsp garlic powder, 1 ¼ tsp kosher salt, ¾ tsp freshly ground black pepper
- Prepare the asparagus. Add the prepared asparagus to the used bowl along with the remaining ⅓ of the spice mixture. Toss with the residual oil, and set the asparagus and bowl aside.1 lb asparagus
- Prepare the fish. While the potatoes are roasting, pat the halibut fillets dry with a paper towel and sprinkle them with salt and pepper. In a small bowl, combine the mayonnaise and mustard. Spread evenly on top of the fillets and set them aside.4 5-oz halibut fillets, 1 tsp kosher salt, ¼ tsp freshly ground black pepper, 1 tbsp mayonnaise, 2 tsp Dijon mustard
- Prepare the crust. In a food processor, add the almonds, breadcrumbs, parsley, dill, garlic, Parmesan cheese, olive oil, and lemon juice. Pulse to evenly combine, 6-10 pulses.¼ cup whole unsalted almonds, ¼ cup panko breadcrumbs, ½ bunch fresh parsley, 8 sprigs fresh dill (large stems removed), 3 cloves garlic, ½ cup grated Parmesan cheese, 3 tbsp olive oil, 1 tbsp fresh lemon juice
- Bake the dish. When the potatoes have par-roasted for 15 minutes, remove them from the oven and toss them so they brown evenly when returned to the oven. Add the asparagus and place the fish fillets on the baking sheet. Evenly distribute the crumb topping on each fillet, pressing slightly to adhere. Return the baking sheet to the oven and roast until the potatoes are creamy and the fish registers an internal temperature of 130°F to 135°F, 18-20 minutes. Remove from the oven and serve.
Video
Notes
Par-baking the potatoes allows them to finish roasting with the asparagus and fish. They take longer to fully cook, so they require prior additional baking.
Make sure to pat the fish dry prior to adding the crust. Frozen fish holds lots of water. Removing it from the fillets allows the herb crust to adhere to the fish better.
Be mindful when cooking the fish. An additional minute can mean the difference between a perfect-cooked fish and one that is overdone. Make sure it reaches the proper internal temperature (130°F to 135°F) and rests after being removed from the oven.
Nutrition
Serving: 1serving | Calories: 720kcal