Our local market had some lovely filets of halibut this weekend so I picked one up for dinner. I’ve made breaded chicken and almond and pecan-crusted fish but never a cheesy, breadcrumbed version. When I was perusing different recipes I had saved on Pinterest, this one looked the most appealing at the moment and I actually had the necessary ingredients.

The simple breading technique was quick and easy. I didn’t even bother pureeing the olive oil and parsley and instead opted to drizzle/sprinkle them on at serving time. Sometimes when I used to fry chicken or fish on the stovetop I would leave half the breading in the pan but I’ve found the key is not to peek and to let it cook for the full minutes suggested before flipping. Also, if you don’t skip the flour coating step it really helps to keep the breading thick and stuck to the fish.

The result was a beautiful, crispy breading on a flaky and most fish. We served it alongside Alton Brown’s amazing Creamy Garlic Mashed Potatoes and some sauteed kale done in olive oil with a sprinkle of salt and pepper.

Parmesan-Crusted Halibut

Recipe from: Pacific Way Bakery & Cafe in Astoria, Oregon, “From Western Water,” Saveur Magazine, April 2014

Serves: 4

Ingredients

• 1/2 cup roughly chopped parsley
• 2/3 cup olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 lb. Yukon gold potatoes, peeled and chopped
• 1/2 cup chicken stock
• 3 cloves garlic, minced
• 1/2 cup flour
• 1 egg, beaten
• 1/2 cup panko bread crumbs
• 1/4 cup grated parmesan
• 2 (6-oz.) fillets boneless, skinless halibut or cod

Directions:
1. Purée parsley, 1/3 cup oil, salt, and pepper in a food processor until smooth; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add potatoes to pan; boil until tender, 18–20 minutes, then drain and return to pan. Add stock, garlic, salt, and pepper; mash until smooth and keep warm.

2. Place flour and egg in 2 separate shallow dishes; mix panko and parmesan in another shallow dish. Heat remaining oil over medium-high heat in a 10-inch skillet. Season halibut with salt and pepper; dredge in flour, dip in egg, and coat in panko mixture.

3. Fry, flipping once, until golden brown and cooked through, 3–4 minutes per side. To serve, divide mashed potatoes and halibut between 2 plates; spoon reserved parsley sauce over halibut.