Parmesan Crusted Halibut
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Prep Time:
15m
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Cook Time:
10m
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Total Time:
25m
Ingredients
- 3/4 lb Halibut, fresh, skin-on, deboned, descaled
- Salt
Parmesan Crust
- 20 g Breadcrumbs
- 7 g Parmesan (parmigiano reggiano), freshly-grated
- 1 1/2 tbsp. Butter, unsalted, softened at room temperature
- 1 tsp. Safflower oil (grapeseed oil, or other high-smoke point oil)
Instructions
- Clean and shape the fish, leaving the skin on, and dividing into two equal portions/filets. Pat dry, and season. Set aside.
- Add breadcrumbs, parmesan, and butter to a food processor and pulse until it forms a paste. Form into a ball and place on a small cutting board between 2 pieces of parchment paper. Roll out until around 3 mm thick. Let rest in the fridge until ready for use.
- Heat a non-stick pan over medium-high. When hot, add the oil then the fish, skin-side down. Cook for 3 minutes, until the skin is crispy, then flip and cook for another 2 minutes until browning. While cooking on either side, press down with a spatula to keep the filets flat.
- When ready, transfer the filets from the pan to a non-stick quarter-size bake sheet, skin-side up. Remove the skin and flip over.
- Take the parmesan crisp from the fridge and cut 2 pieces to size, fitting the shape of each filet. Rest on the top of each filet and broil on high for 3-4 minutes, until the crust is brown and crispy. The butter will start to melt once they are on the hot filets, so move quickly.
- When done, the internal temperature should read 140°F. If the crust has browned but the fish is not done, bake at 350°F until done, 2-4 minutes depending on the thickness of the filet. Remove from the oven, let rest for 2 minutes, then plate and serve.