BREAD CRUMB CRUSTED BAKED HALIBUT WITH A QUICK LEMON BEURRE BLANC

bread crumb crusted halibut and a tomato and olive salad on a white plate

Halibut is one of my favorite fish and my light and flavorful bread crumb topping is a delicious and easy way to prepare it.  Add in lemon beurre blanc and you’ve got a delicious restaurant style dinner!

Course: Entree
Cuisine: American
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Calories: 838 kcal

INGREDIENTS
  • 4 pounds Halibut fillets about 1 1/2 total weight
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Romano cheese
  • 2 tablespoon chopped fresh parsley
  • 1 tablespoon finely grated lemon zest
  • freshly ground black pepper to taste
  • 4 tablespoons melted butter
LEMON BEURRE BLANC SAUCE
  • 1/3 cup white wine
  • sea salt and freshly ground pepper to taste
  • 1 lemon juice and zest
  • 1/4 cup half and half or heavy cream
  • 1/2 teaspoon brown sugar optional
  • 2 tablespoons butter
  • 1 tablespoon flour
INSTRUCTIONS
  1. preheat oven to 400 degrees
  2. rinse halibut fillets and pat dry with paper towels
  3. In a bowl, combine the bread crumbs, Romano cheese, parsley, lemon zest, black pepper and melted butter. Mix well to incorporate all the melted butter.
  4. divide mixture evenly between the 4 fillets and spread out in an even layer on each fillet.
  5. place fillets on a non stick baking dish, adding a little water to the bottom of the dish to help keep the fish moist.
  6. Bake for 15 minutes
  7. Place 2 tablespoons of lemon beurre bland on the dish and top with finished halibut, serve with your favorite sides.
LEMON BEURRE BLANC SAUCE
  1. Heat a small skillet over medium heat.
  2. Combine white wine, brown sugar, salt and pepper.
  3. Simmer uncovered until cooked down (reduced) by three-quarters.
  4. Stir in lemon juice and lemon zest and turn heat down to low.
  5. Roll butter in flour pressing flour into the butter, place floured butter into pan, whisking to incorporate butter into wine to thicken
  6. Stir in the half and half (or heavy cream) and allow mixture to heat without causing it to break. If you used heavy cream the consistency will be good, if you use half and half you may need to let the mixture reduce a little longer.