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| Baked Halibut with Crispy Panko |
"This fish will simply melt on your mouth! I like to serve over a quinoa-kale salad. Also, please don't use ordinary bread crumbs as they're too dense."
Ingredients :
- half cup panko bread crumbs
- 1 half tablespoons butter, melted
- 1/4 cup hen inventory, or as wanted
- 2 (eight ounce) fillets halibut
- 1 teaspoon lemon juice
- salt and floor black pepper to flavor
- 1 tablespoon Dijon mustard
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 30M |
|---|
- Preheat oven to 350 ranges F (a hundred seventy five ranges C).
- Stir panko bread crumbs and melted butter together in a bowl till lightly lined.
- Pour enough bird stock into an oven-evidence skillet to cover backside; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb combination over mustard layer.
- Place skillet inside the preheated oven and cook dinner until fillets flake without difficulty with a fork and topping is browned, about 20 mins.
Notes :
- If the bread crumbs are not browned by the time the fish is cooked, turn on the oven's broiler and broil for about 1 minute.
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