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Stuffing-Crusted Wild Alaskan Halibut
If you go digging in your pantry, there’s a good chance you’ll find a box of savory herb stuffing from Thanksgiving last year or another holiday gone by. This Stuffing-Crusted Wild Alaskan Halibut will help you make use of that mix as an alternative to traditional breading.
Ingredients
Instructions
- Step 1
Preheat oven to 400 degrees F. Line a quarter-sheet baking pan with parchment paper.
- Step 2
Use paper towels to fully pat dry the halibut fillets, then place them on prepared baking sheet.
- Step 3
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.
- Step 4
In a small bowl, add ¼ cup melted butter, 1 cup savory herb stuffing mix and 2 tablespoons fresh chopped parsley. Stir to combine.
- Step 5
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.
- Step 6
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.
- Step 7
Slice the zested lemon into wedges. Plate the cooked fish and serve with lemon wedges and your favorite sides.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
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