Roasted Halibut with Walnut Crust

Ingredients for Roasted Halibut with Walnut Crust

• Nonstick vegetable oil spray

• 180ml finely chopped toasted walnuts

• 60g panko (Japanese breadcrumbs)*

• 1/4 cup (packed) chopped fresh Italian parsley

• 2 tablespoons finely chopped fresh basil

• 2 tablespoons finely chopped fresh chives

• 170g halibut fillets (each about 1 inch thick)

• 90ml butter, melted

• Lemon wedges

How to make Roasted Halibut with Walnut Crust

Preheat oven to 232°C. 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 centre, about 8 minutes. If crisper topping desired, preheat grill and grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.