Crispy, savoury and full of flavour, this Parmesan Crusted Halibut pairs tender, flaky fish with golden roasted sweet potato fries for a satisfying and easy-to-make meal. Finished with fresh lemon and a sprinkle of parmesan, it’s a simple dish that feels a little extra special.
Ingredients
- 4 halibut fillets, fresh or thawed from frozen
- 1/4 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- ¼ cup pistachios, finely chopped
- 2 cloves garlic, grated
- 1.5 tablespoons dried basil
- 1 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- chili flakes
- 6 tablespoons salted butter, melted
- 2 tablespoons lemon juice
- 2 large sweet potatoes
- 2 tablespoons extra virgin olive oil
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a shallow bowl, combine the breadcrumbs, parmesan, chopped pistachios, garlic, basil, parsley, oregano, thyme, and a sprinkle of chili flakes. Pour the melted butter into a separate bowl.
- Dip each halibut filet into the melted butter, then dredge in the dry mix on each side, to coat fully, arranging each fillet on your baking sheet. Use any remaining butter to drizzle on top of the halibut pieces.
- Bake for 15-20 minutes, until crisp and golden on top and the fish flakes easily with a fork.
- To prep the fries, peel the skin off your sweet potatoes and cut them length-wise in half and turn them on their flat side, cutting them again into long half-inch thick strips, resembling a French fry shape. Line another baking sheet with parchment paper.
- Add the sweet potato and olive oil into a mixing bowl and toss until fully coated. Lay the sweet potato fries on your prepped baking sheet in an even layer for roasting.
- Lower the oven temperature to 400°F and roast for 20-25 minutes or until the sweet potatoes are crispy and fully cooked through. Even slightly blackened will add a sweet, caramelized finish to the fries.
- Garnish your plate with a squeeze of fresh lemon juice and a sprinkle of extra parmesan and enjoy!
