Name: Stuffing-Crusted Wild Alaskan Halibut
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Other
Ingredients: 12 ounces Wild Alaskan Halibut fillets; 2 tablespoons Dijon mustard; 0.25 tsp kosher salt; 0.125 tsp black pepper; 1 cup savory herb stuffing mix; 0.25 cup butter; 2 tablespoons fresh parsley; 1 lemon

Stuffing-Crusted Wild Alaskan Halibut cover

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Stuffing-Crusted Wild Alaskan Halibut

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Ingredients

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Stuffing-Crusted Wild Alaskan Halibut

Instructions

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Instructions

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.

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Tips & Tricks (5)

Pulse Your Stuffing Mix 🥣
Pulse the stuffing mix in a food processor for 10-15 seconds to create a finer, more uniform crust that adheres better to the delicate halibut flesh than using it straight from the box.
Mustard as the Perfect Binder 🟨
Apply a thin layer of Dijon mustard to the halibut before pressing the stuffing crust onto it—the mustard acts as an excellent adhesive while adding subtle depth that complements both the fish and herbs.
Dry Your Fish Surface 💧
Pat your halibut fillets completely dry with paper towels before seasoning and coating; moisture prevents proper crust formation and golden browning in the pan.
Low-Temperature Finish 🍳
After searing the crust to golden-brown, transfer the pan to a 375°F oven for 8-10 minutes to gently cook the halibut through without overcooking or burning the delicate stuffing coating.
Fresh Lemon-Parsley Garnish Timing ✨
Toss fresh parsley with lemon zest and add it just before serving to maintain vibrant color and fresh flavor that brightens the rich, buttery stuffing crust.