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.
The reality is stuffing mix prepared on the stovetop is basically seasoned breadcrumbs not fully ground up. For this recipe, I used high-quality Wild Alaskan Halibut fillets from SeaBear. They come individually portioned, so it’s easy to make this recipe as written to serve 2 or double it for friends and family.
Here I served this with steamed green beans. Add a side of mashed potatoes or wild rice for a complete meal that’s ready in less than half an hour.
Ingredients
- 2 6-ounce Wild Alaskan Halibut fillets
- 2 tablespoons Dijon mustard, course ground
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 cup savory herb stuffing mix
- ¼ cup butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 lemon
Instructions
Preheat oven to 400 degrees F. Line a quarter-sheet baking pan with parchment paper.
Use paper towels to fully pat dry the halibut fillets, then place them on prepared baking sheet.
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.
In a small bowl, add ¼ cup melted butter, 1 cup savory herb stuffing mix and 2 tablespoons fresh chopped parsley. Stir to combine.
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.
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.
Slice the zested lemon into wedges. Plate the cooked fish and serve with lemon wedges and your favorite sides.
Notes
You may have leftover stuffing/butter topping, depending on the surface size of the fish. Also, save leftover savory herb stuffing from the package to use for other breaded recipes. I store it in an airtight container or jar and try to use within a week of opening the original packaging.
