I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf.
This recipe turned out great. I used cod because that is what I had on hand. I also used dry herbs because I did not have fresh herbs. I will definitely make this again.
I followed this recipe exactly except for subbing green onions for the chives. I was surprised at how mild the fresh dill is! I've only used dried before. We also liked the lemon zest in this. The cooking directions are right on target! My only suggestion would be to start with only half the salt and taste it for seasoning. It was way too salty for us. Thanks for a new variation of cooking halibut!
This was light and super moist--I think it's important to rub in some olive oil before the panko to keep it from drying out. I also broiled it for about 30 seconds right before serving for an extra cripsy topping. I just used dried herbs whatever I had on hand and eyeballed the measurements. It was delicious!
I used basa filets. I had some panko bread crumbs and was looking for recipes to try them with. This recipe was fine but won't make again
I added parmesan cheese to the herb mixture and more olive oil than it called for. I also smothered the halibut with olive oil first and a pat of butter then put the herb mixture on top. I also put the fillets in a shallow pan filled with wine at the bottom. It was amazing! Best halibut my family has had even in a restaurant. Will make again!
This was delicious! I first peed the olive oil on the filets and seasoned them. I used dried herbs and our was great. Squeezed lemon juice overt the coated filets and poured some white wine in the baking dish. Cooked for about 30 minutes and it came out perfect! Seriously rivaled restaurant quality halibut I have had thanks!
I will definitely make this again! I did season the halibut first and i put a very small pat of butter on each filet...and i added about 1/2 cup of grated parmesan to the herb mixture! It was very good!
Delicious.I did not have chives and that was fine. I squeezed in a bit of fresh lemon juice. Otherwise I followed the recipe. Really good.
