Walnut-Crusted Halibut in Lemon Wine sauce

Ingredients

6 (6-8oz) halibut fillets, skin removed

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Walnut Crust

1 1/2 cups panko (Japanese breadcrumbs)

1 cup chopped walnuts

1/2 cup freshly grated Parmesan cheese

2 tbsp melted butter

1 tbsp horseradish

1 tbsp Dijon mustard

1 tbsp chopped fresh flat-leaf parsley

1 tbsp chopped fresh dill

1 tsp lemon zest

1 tbsp olive oil

Lemon Wine Sauce

1 tsp olive oil

2 tbsp finely chopped shallots

1 cup dry white wine

2 tbsp fresh lemon juice

2 tbsp butter

2 tbsp chopped fresh dill

Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.

For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.

For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.