Herb-Crusted Halibut with Lemon-Dill Sauce

This delightful herb-crusted halibut features a crispy exterior with a tender, flaky interior, perfectly complemented by a zesty lemon-dill sauce. The combination of fresh herbs and citrus adds brightness, making it a refreshing yet satisfying dish that respects traditional cooking techniques while introducing a modern twist. This recipe is pescatarian-friendly and rich in protein.

Ingredients:

• 4 halibut fillets
• 1 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup Greek yogurt
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine panko breadcrumbs, parsley, dill, thyme, garlic, lemon zest, salt, and pepper.
3. Drizzle olive oil over the breadcrumb mixture and stir until well combined.
4. Place halibut fillets on a baking sheet lined with parchment paper. Squeeze lemon juice over the fillets and season with salt and pepper.
5. Press the breadcrumb mixture onto the top of each halibut fillet, ensuring it adheres well.
6. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
7. While the halibut bakes, prepare the lemon-dill sauce by whisking together Greek yogurt, Dijon mustard, lemon juice, and chopped dill in a small bowl.
8. Serve the herb-crusted halibut with a generous drizzle of the lemon-dill sauce.