Panko-Crusted Halibut with Swiss Chard
- prep time20 min
- total time 45 min
- serves 4
This delicious piece of fish is crusted in panko breadcrumbs baked with shallots, lemon zest, salt and pepper and flat-leaf parsley.
7 Tbsp butter
¾ cup panko (Japanese breadcrumbs)
2 shallots, minced
3 Tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground pepper
4 (5 to 6-oz) halibut fillets
2 Tbsp mayonnaise
1 bunch rainbow chard, washed, stems sliced and leaves torn
1. Heat the oven to 350ºF. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
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Courtesy of Food Network Kitchen