Baked Halibut with Panko, Lemon and Parsley and a Garden Update

Baked halibut with Panko, Lemon and Parsley

The weather has been kind of odd this summer. Lots of rain and then warm humid days makes for a fast growing garden, (and um; a few weeds). Yes I know there are quite a few of them.  I need to spend some time out there. There has been a few unwanted tunnels but nothing like last year….maybe the mole detector is working after all.

Garden update

Mustard greens (below) is a new plant for us this year I planted it from seed straight into the ground, nothing fancy and they are growing like gang busters. Chard is a veggie that I grow every year, sometimes I will have one or two plants that makes it through the winter. Such a wonderful treat when we come back each year.

Mustard greens

We picked up halibut from the town of Newport yesterday  and decided to prepare it very simply. I dredged it in a mixture of panko, lemon zest, parsley and olive oil. We really enjoy the crispiness and texture that panko lends to a dish. My husband is the chef when it comes to baking or grilling fish as I always, always over cook it. I have to say he does an amazing job.

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Baked Halibut with Panko, Lemon and Parsley

by Cheri July-12-2016

Ingredients:

• 2-6 ounce fillets halibut
• 3/4 cup panko
• 1/4 cup chopped parsley
• zested-1 teaspoon lemon
• 1 tablespoon extra virgin olive oil
• to taste salt and pepper

Instructions:

Preheat oven to 400FLine a baking sheet with foilRinse halibut fillets and pat dry with a paper towel. Combine panko bread crumbs, parsley, extra-virgin olive oil, lemon zest, salt, and pepper in a medium-sized bowl. Place halibut fillets onto the prepared baking sheet.Spoon the herbed crumbs over the fish, and lightly press into each fillet. Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 20 mins Cook time: 10 mins Total time: 15 mins Yield: 2 6 ounce fillets