Elizabeth Jenkins McFadden
Ingredients40 m servings 316 cals
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, spray an ovenproof wire rack with cooking spray, and place rack on the prepared baking sheet.
- Whisk yogurt, lemon juice, and Dijon mustard together in a shallow bowl. Stir panko bread crumbs and Parmesan cheese together in another shallow dish.
- Gently dip 1 fillet in yogurt mixture to coat completely; press fillet into bread crumbs. Place coated fillet on the wire rack on the prepared baking sheet. Repeat with remaining fillet.
- Bake fillets in the preheated oven until fish flakes easily with a fork, 18 to 22 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Cook's Notes:
- Halibut can be awfully pricey; if seeking a cheaper option, any mild, lean, flaky white fish, such as flounder, sole, or tilapia, would probably do similarly well, though cooking times would vary for smaller fish.
- The recipe is basic, and can adapt to other seasoning styles easily; try it with Herbes de Provence and fresh parsley mixed into plain panko, instead!
- This works fine without a cooking rack, just don't coat the bottom of the fish.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Per Serving: 316 calories; 8.4 g fat; 15.9 g carbohydrates; 41.5 g protein; 58 mg cholesterol; 732 mg sodium. Full nutrition
ReviewsRead all reviews 7
The easiest recipe for the highest quality result I have ever made. It was like we were at a restaurant it was so good! Nice and cripsy crust with a moist and flaky inside. We did roasted sweet ...
Really turned out nice. The yogurt helped keep the fish moist and very tasty. Added feta to the top of the fish and it was excellent. Simple, flavorful and easy to make.
This was amazing! Moist and delicious. My boyfriend is not a big fish eater, and he loved it. I didn't have yogurt, so I used sour cream instead. Don't need to add salt; the parmesan chee...
I made it as written and it was very good. Had to broil it at the end to get it brown.
I used Asiago cheese because I didn't have parmesan. But it was amazing!!!