Baked Halibut with Crispy Breading and Swiss Chard
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
The specialty of this delicious and juicy fish is that it's baked in the oven, resulting in a crust so crispy it looks like it was fried in a pan. It's all about the amazing breading of panko breadcrumbs (which are naturally crispier than regular breadcrumbs) mixed with butter, herbs, lemon zest, and shallots. Press the breading onto a halibut fillet brushed with a little mayonnaise, place the fish on pan-fried Swiss chard, and bake everything together in the oven. Since this dish is first cooked on the stovetop and then baked in the oven, you'll need to choose a suitable all-purpose pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 halibut fillets (150-180 g each)
- 7 tablespoons of butter
- 3/4 cup panko (Japanese breadcrumbs)
- 2 shallots, chopped
- 3 tbsp chopped fresh parsley
- Zest of 1 lemon
- 2 tablespoons mayonnaise
- 1 bunch rainbow chard, washed, stems chopped, leaves torn
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Recipes with similar ingredients: halibut, chard, panko breadcrumbs, shallots, parsley
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a small saucepan, melt 4 tbsp (60 g) butter. Stir in panko breadcrumbs, half a shallot, parsley, lemon zest, salt and pepper.
- Season both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each piece and press the breadcrumb mixture into the top.
- Heat the remaining 3 tablespoons (45 g) butter in a 12-inch (30 cm) skillet. Add the rainbow chard stems and remaining shallots. Cook for 2 minutes, then turn off the heat. Stir in the torn chard leaves, 2 tablespoons water, and salt and pepper to taste. Place the halibut fillet on top of the chard leaves.
- Transfer the skillet to the oven and bake until the fish is cooked through, 15 to 20 minutes.
Categories:
recipe / Oven / Dinner / Main courses / Fish and seafood
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