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    You are in: Home / Recipes / Dijon & Parmesan Crusted Halibut Recipe
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    Dijon & Parmesan Crusted Halibut

    Dijon & Parmesan Crusted Halibut. Photo by twissis

    1/2 Photos of Dijon & Parmesan Crusted Halibut

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Gidget265's Note:

    I cobbled this together from other recipes I liked and wanted to write it down so I had an option of making it again!

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    Serves: 4


    large h ...

    Units: US | Metric


    1. 1
      Wash and pat dry the Halibut filets.
    2. 2
      Mix 1/4 C light Mayo, 1 Tbl Dijon, 1 Tbl lemon juice, 1/4 C breadcrumbs and 1.5 Tbl Parm.
    3. 3
      Spray olive oil in a 9X13 pan bottom.
    4. 4
      Place Halibut filet's into the pan. Spread mayo / dijon mixture on the top of the filet's.
    5. 5
      Melt the butter in a small bowl. (microwave) Mix in the balance of the bread crumbs and the parm. Note - I used 4 Tbl of the butter, but upon double checking the recipe's I leveraged, they used substantially less. I bet you could easily get by on 2 tbl butter --
    6. 6
      Bake the fish at 350 degrees for about 12 - 14 minutes. Then put oven on Broil (change the racks in the oven if needed) for a couple of minutes (4) until the top is nicely brown.
    7. 7
      (Note first time I made this - had about 1.25 lbs halibut and husband thought there was a smidge too much of the mayo / dijon mixture.).

    Browse Our Top Halibut Recipes

    Ratings & Reviews:

    • on April 14, 2014


      Delicious! I used cod and it worked beautifully. I followed your advice and used a bit less of the mayo mixture and a little less butter. The fish was beautifully cooked and very flavorful. I loved the crunchy topping. (FYI - your instructions don't say what to do with the parsely and garlic, so I assumed they got mixed in with the butter/bread crumb mixture. Also, the instructions didn't say what to do with that mixture - I topped the fish before putting it in to bake.) Thank you for a yummy fish recipe. Made for the Spring 2014 Pick-A-Chef event in the contest and event forum.

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    • on April 30, 2013


      Made for Spring PAC 2013, this fish was excellent -- Well-flavored, nicely cooked in the stated time & easy-to-fix. I used cod vs halibut & agree that using the lower amt of butter for the topping was best. As a matter of personal preference, I added a sprinkle of Old Bay & a generous amt of lemon pepper. We were very pleased w/the outcome. We buy cod in 10 kilo pkgs, so I expect your recipe will revisit our table freq at DH's request. Thx for sharing this recipe

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    Nutritional Facts for Dijon & Parmesan Crusted Halibut

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.1
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 5.6 g
    Cholesterol 91.9 mg
    Sodium 462.1 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.7 g
    Sugars 1.6 g
    Protein 29.1 g

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