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Herb Panko Crusted Halibut with Tomato Cucumber Relish

You will love this herb panko crusted halibut served with a bright tomato and cucumber relish. This easy entree packs major flavor with minimal effort!

Course main
Cuisine American
Keyword breaded fish fillet, fish, seafood
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 340 kcal
Author Denisse

Ingredients

for the relish:

for the fish:

  • 3/4 cup panko breadcrumbs
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh parsley finely chopped
  • 1 teaspoon fresh oregano chopped
  • 1 teaspoons fresh chives minced
  • 1/2 teaspoon salt plus more to season fish
  • 1/4 teaspoon black pepper
  • 1 egg lightly beaten
  • 4 4-6 ounce halibut fillets
  • 3 tablespoons vegetable oil

Instructions

  1. Combine relish ingredients in a bowl and stir to combine. Taste and adjust seasoning if necessary.
  2. In a shallow bowl, combine panko, lemon zest, herbs, salt and pepper. Add beaten egg to a separate shallow bowl.
  3. Season fish fillets lightly with salt. Dip one piece of fish into the bowl with the egg wash and coat evenly. Next dip into the bowl with the breadcrumb mixture, making sure to coat evenly on both sides. Transfer fish to a plate or baking dish and repeat with remaining pieces.
  4. Once all of the fish has been coated, heat the oil in a skillet over medium heat large enough to comfortably fit all of the fish at once without over crowding. When the oil is hot, add the fish and cook for about 3-4 minutes on each side or until fish is cooked through and the breadcrumbs are golden and toasted.
  5. Transfer fish to a paper towel lined plate to drain. To serve, transfer to a plate and top with the tomato cucumber relish.

Recipe Notes

I love to use a mild white, flaky fish like Pacific halibut for this recipe which is a thinner cut and cooks relatively quickly in the pan, but the beauty of this recipe is that you can substitute your favorite type of fish (just keep in mind that cooking times may vary depending on the thickness of the fillet).