Roasted Halibut with Walnut Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- lemon wedges
- nonstick vegetable oil spray
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh basil
- 1/2 cup panko (japanese breadcrumbs)*
- Carbohydrate 4 g(1%)
- Cholesterol 142 mg(47%)
- Fat 20 g(32%)
- Fiber 1 g(2%)
- Protein 43 g(87%)
- Saturated Fat 8 g(42%)
- Sodium 164 mg(7%)
- Calories 381
Preparation Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges. *Available in the Asian foods section of some supermarkets and at Asian markets.
Preparation Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges. *Available in the Asian foods section of some supermarkets and at Asian markets.
