Stuffing-Crusted Wild Alaskan Halibut
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.
Servings: 2
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.