Baked Halibut with a Crispy Topping

Baked Halibut with a Crispy Topping
Fishboxer Fish is the Dish from

A lovely, crisp topping adds some bite to the smooth, creamy halibut.













  •  2 halibut portions
  •  1 tbsp olive oil plus extra to grease
  •  Squeeze of lemon juice
  •  1 tbsp white wine (optional)
  •  1 tbsp chopped herbs i.e. dill, parsley
  •  4 tbsp fresh breadcrumbs
  •  15g Parmesan cheese, grated
  •  325g tin of sweetcorn in water, drained
  •  3 spring onions, finely sliced
  •  Salt & pepper

















  1.  Preheat the oven to 180°C/ fan 160°C / gas 4.
  2.  Lightly grease an ovenproof dish with oil.
  3.  Season the halibut portions with salt & pepper and place in the ovenproof dish. Squeeze over some lemon juice and pour over the white wine (if using).
  4.  Mix together the herbs, breadcrumbs, Parmesan and 1 tbsp olive oil. Spoon the mixture over the fish, press down lightly and bake for 15 mins until the topping is crispy and the halibut is just cooked.
  5.  White the fish is baking, heat the sweetcorn then stir through the spring onions.
  6.  Divide the sweetcorn mix amongst two plates and serve topped with the crispy halibut.


Tip: you could add a little lemon or lime zest to the breadcrumbs to add a little citrus zing!