Herb-crusted halibut

Chef Michael Leviton with his 7-year-old daughter, Isadora. Chef Michael Leviton with his 7-year-old daughter, Isadora. (Bill Greene/Globe Staff)
April 21, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

Chef Michael Leviton cooks this simple fish dish with his 7-year-old daughter, Isadora.

Olive oil (for the dish)
4 pieces (5 ounces each) skinless halibut fillet (each about 3/4-inch thick)
Salt and pepper, to taste
1 cup panko
1/4 cup finely chopped parsley
1 tablespoon olive oil
1/4 cup plain yogurt, mayonnaise, or Dijon mustard

1. Set the oven at 450 degrees. Lightly oil a 9-by-13-inch baking dish.

2. Pat the fish dry with paper towels. Sprinkle it with salt and pepper.

3. In a mixing bowl, combine the bread crumbs, parsley, olive oil, salt, and pepper. Set the fish in the baking dish and brush the top liberally with yogurt, mayonnaise, or mustard. Sprinkle the top with crumbs.

4. Bake the fish for 10 minutes or until it flakes easily when tested with the tip of a knife.

Adapted from Michael Leviton