Crunchy Baked Halibut Fillets

    Crunchy Baked Halibut Fillets


    7 people made this

    About this recipe: Halibut fillets are tenderised in buttermilk, then coated in a seasoned crumb before being baked to perfection. Serve with a side salad, rice, potatoes or pasta.

    Serves: 4 

    • 475ml buttermilk
    • 1 1/2 teaspoons salt
    • 4 (1.75cm thick) halibut fillets
    • 1 (250g) pack rye crispbread
    • 2 tablespoons Italian herb seasoning
    • 3 eggs, beaten
    • 2 tablespoons water
    • 115g butter, melted

    Prep:15min  ›  Cook:45min  ›  Extra time:4hr marinating  ›  Ready in:5hr 

    1. Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
    2. Preheat the oven to 120 C / Gas 1/2.
    3. Place half of the crispbread and half of the Italian herb seasoning into a food processor. Pulse until they become fine crumbs. Pour into a shallow bowl and repeat with remaining crispbread and Italian herb seasoning. Whisk eggs with water in a separate bowl.
    4. Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 23x33cm or similar sized baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
    5. Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

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