Garlic & herb halibut

From Cooking Light magazine. Coat fillets with crumbs and bake at a high temperature for a crisp texture similar to fried fish. Fresh herbs and other seasonings heighten the flavor.

1 cup panko (Japanese breadcrumbs)

1 Tbsp fresh basil, chopped

1 Tbsp of fresh, flat-leaf parsley, chopped

1/2 tsp onion powder

1 large garlic clove, minced

2 large egg whites, lightly beaten

1 large egg, lightly beaten

2 Tbsp all-purpose flour

6 (6-ounce) halibut fillets

3/4 tsp salt

1/4 tsp black pepper

2 Tbsp olive oil, divided

Cooking spray

  • Preheat over to 450F.
  • Combine first 5 ingredients in a shallow dish.
  • Place egg whites and egg in a shallow dish.
  • Sprinkle fish with salt and pepper.
  • Dredge fish in flour.
  • Dig in egg mixture; dredge in panko mixture.
  • Heat 1 Tbsp oil a large non-stick 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 plan coated with cooking spray,
  • Repeat procedure with remaining 1 Tbsp oil and remaining fish.
  • Bake at 450F for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Yield, 6 servings (1 fillet each)