This recipe was adapted from health. Old fashioned but I think making a come-back: after all you make it with horseradish and panko breadcrumbs. That’s real style.
Straightforward to make, and really tasty, I’ve already served it a couple of times at home. This is perfect for the holidays. I made it over Thanksgiving with a larger piece of fish which I baked about 40 minutes and served family style.
halibut in horseradish panko crust
4 6oz skinless halibut fillets (only the freshest!)
2 tbsp prepared horseradish
2 tbsp fat free sour cream
2 cloves garlic, mashed
Sea salt and freshly ground black pepper to taste
2 tbsp olive oil
½ to ¾ cup panko (Japanese bread crumbs)
1 tbsp chopped Italian parsley
Pre heat the oven to 400F. Line a baking tray with wax paper. Brush paper with olive oil.
Mix horseradish, sour cream, garlic, parsley and a pinch of salt together. Set aside.
Rinse and dry halibut fillets in paper towels. Place fillets on baking tray few inches apart from each other. Sprinkle fish with salt and pepper, drizzle with some olive oil. Top each fillet with a spoonful of the horseradish mix then cover with panko bread crumbs. Bake it in the oven for about 7-8 minutes and voila! You will have a juicy fillet of fish with a nice golden brown crust.
Serve with some sautéed spinach and garlic mash potatoes. Don’t forget to have a glass of red wine too! Always the best with fish