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Garlic-and-Herb Oven-Fried Halibut

February 15, 2008  |  recipes

Coat your fillets in crunchy, Japanese-style breadcrumbs called panko--they bake up so crispy, you'll swear these tender halibut fillets are deep-fried.

Recipe By: Cooking Light 8/07 Serving Size: 6

  • 1 cup panko ; (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon onion powder
  • 1 large garlic clove ; minced
  • 2 large egg whites ; lightly beaten
  • 1 large egg ; lightly beaten
  • 2 tablespoons all-purpose flour
  • 6 (6-ounce) halibut fillets
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil ; divided
  • Cooking spray Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.