Ingredients:

  • 4 Halibut Fillets (approx. 6 oz / 170g each)
  • 1 Tbsp (15 ml) light olive oil or neutral oil
  • 1/2 tsp (2.5 g) fine sea salt
  • 1/4 tsp (1 g) freshly cracked black pepper
  • 4 Tbsp (56 g) unsalted butter, softened to room temperature
  • 2 Tbsp (30 ml) fresh dill, finely chopped
  • Zest of 1 large lemon (approx. 1 tsp / 5 ml)
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1/4 cup (60 ml) Panko breadcrumbs
  • 1 small garlic clove, finely minced (optional)
  • Pinch of additional salt and pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, thoroughly combine the softened butter, chopped dill, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper. Mix until uniform and creamy.
  3. Thoroughly pat the halibut fillets dry. Brush lightly with the 1 Tbsp of olive oil, then season lightly with the 1/2 tsp of sea salt and 1/4 tsp pepper.
  4. Divide the lemon-dill butter mixture evenly among the four fillets. Gently spread the butter over the top of each piece of fish.
  5. Sprinkle the 1/4 cup of Panko breadcrumbs evenly over the buttered surface of each fillet. Press lightly so the crumbs adhere.
  6. Place the prepared Baked Halibut fillets on the lined baking sheet. Bake for 12 to 15 minutes, or until the internal temperature reaches 140–145°F (60–63°C) in the thickest part.
  7. If the Panko crust is not yet golden and crisp, briefly place the tray under a hot broiler (grill) for 30–60 seconds, watching carefully to prevent burning.
  8. Remove the fish from the oven and let it rest, uncovered, on the baking sheet for 3–5 minutes to allow juices to redistribute before serving immediately.