Preheat oven to 400 degrees F. Line a quarter-sheet baking pan with parchment paper.

Use paper towels to fully pat dry the halibut fillets, then place them on prepared baking sheet.

Add 1 tablespoon Dijon mustard to the top of each filet and use a pastry brush to evenly coat the top side of each piece of fish. Sprinkle each with kosher salt and black pepper.

In a small bowl, add ¼ cup melted butter, 1 cup savory herb stuffing mix and 2 tablespoons fresh chopped parsley. Stir to combine.

Spoon stuffing mixture onto each fish filet and use your hands to gently press it into an even layer, fully covering the top of each piece.

Use a microplane to zest lemon onto each piece of fish. Bake in the pre-heated oven for 12 to 15 minutes, until fish is cooked to an internal temperature of at least 145 degrees F and coating is crispy.

Slice the zested lemon into wedges. Plate the cooked fish and serve with lemon wedges and your favorite sides.