Herb Crusted Halibut

Ingredients and Weight:

1. Halibut fillet (about 200 grams per person, for 8 people total) - 1600 grams
2. Fresh herbs (such as rosemary, thyme, oregano) - to taste
3. Panko breadcrumbs - 2 cups
4. Extra virgin olive oil - 3 tablespoons
5. Salt and pepper - to taste
6. Lemon juice - 2 tablespoons

Preparation Time:

• Preparation: 30 minutes
• Cooking: 20-25 minutes
• Total: 55-60 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Rinse the halibut fillets and pat dry with paper towels.
4. Combine the fresh herbs, panko breadcrumbs, olive oil, salt, pepper, and lemon juice in a bowl to make a crust mixture.
5. Place the halibut fillets on the baking sheet and spread the herb crust mixture evenly over the fish.
6. Bake for 20-25 minutes or until the fish is cooked through and the crust is golden brown.
7. Serve immediately with your choice of side dish and seasoning.

Nutritional Information: (Per serving)

• Calories: Approx. 300 calories (depending on the amount of oil used)
• Fat: Approx. 12 grams
• Carbohydrates: Approx. 20 grams
• Protein: Approx. 35 grams

Dish Characteristics:

• Herb-infused crust gives the fish a savory flavor.
• The dish is low in saturated fat and high in protein.
• The texture of the fish is tender and flaky, paired with a crispy herb crust.

User Comments:

1. "The herb crust was a great addition, gave the fish a unique flavor."
2. "Easy to follow recipe, perfect for a weeknight dinner."
3. "Love the combination of flavors, the lemon juice added a nice tangy touch."
4. "The fish was cooked to perfection, very tender and juicy."
5. "Great dish for seafood lovers, would definitely make it again."

Special Precautions and Tips:

• Use fresh herbs for best flavor. If not available, dried herbs can be used but may affect the flavor slightly.
• Adjust the seasoning according to taste preference.
• Check the fish for doneness by inserting a fork into the thicker part of the fish; if it flakes easily, it's done.
• Serve immediately to retain the best flavor and texture of the fish.