Wild Alaskan halibut is a lean, delicate fish that deserves an equally sophisticated treatment. This herb crust locks in moisture while creating textural contrast, and a gentle white wine pan sauce rounds out the dish beautifully. Discover pro techniques for baking wild seafood and learn about the health benefits of wild-caught fish. This is impressive dinner party fare.

Ingredients

• 4 wild Alaskan halibut fillets (5-6 oz each)
• Herb Crust: ½ cup panko breadcrumbs; ¼ cup grated Parmesan cheese; 2 tablespoons fresh parsley (finely chopped); 1 tablespoon fresh dill (finely chopped); 1 tablespoon fresh thyme (finely chopped); 2 cloves garlic (minced); 3 tablespoons melted butter; ½ teaspoon sea salt; ¼ teaspoon black pepper; Zest of ½ lemon
• 2 tablespoons extra-virgin olive oil
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• ¼ cup vegetable or fish stock
• 2 tablespoons fresh lemon juice
• 1 tablespoon cold butter (for finishing sauce)
• Sea salt and cracked black pepper
• Fresh lemon wedges and herb sprigs (garnish)

Instructions

1. Preheat Oven: Heat oven to 400°F. Line a baking sheet with parchment paper.
2. Make Herb Crust: In a small bowl, combine panko, Parmesan, parsley, dill, thyme, minced garlic, lemon zest, salt, and pepper. Drizzle in melted butter and mix gently with a fork until the mixture resembles coarse crumbs. Set aside.
3. Prepare Halibut: Pat fillets dry with paper towels. Season lightly on both sides with sea salt and pepper. Arrange on the prepared baking sheet.
4. Apply Crust: Brush the top of each fillet lightly with olive oil. Press a generous handful of the herb mixture onto the top of each fillet, patting gently so it adheres.
5. Build Pan Sauce Base: Pour white wine and stock around the halibut on the baking sheet (not on top of the crusted fillets). This creates a pan sauce as everything bakes together.
6. Bake: Bake at 400°F for 12-15 minutes until the herb crust is golden brown and the halibut is cooked through (flakes easily at the thickest part, internal temp 145°F).
7. Finish Sauce: Carefully transfer halibut to serving plates. Strain the pan juices through a fine-mesh sieve into a small saucepan. Heat over medium-high, reduce by half (about 2-3 minutes). Whisk in cold butter and fresh lemon juice. Taste and adjust seasoning with salt and pepper.
8. Plate & Serve: Spoon the lemon-wine sauce around each fillet. Garnish with fresh herb sprigs and lemon wedges. Serve immediately.