Lemon and Herb Crusted Halibut Recipe

Name: Lemon and Herb Crusted Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons chopped lemon zest; 4 teaspoons chopped fresh dill; 4 teaspoons chopped fresh parsley leaves; 4 teaspoons chopped fresh chervil leaves; 2 teaspoons cracked black pepper; 4 (6-ounce) halibut fillets, skinned; 1 1/2 teaspoons salt; 4 teaspoons Dijon mustard; 1 tablespoon vegetable oil; 4 cups cleaned fresh arugula leaves; 4 tablespoons olive oil; Cherry Tomato Salad, recipe follows; 1 pint cherry tomatoes, halved lengthwise; 1/4 cup diced red onion; 1 teaspoon lemon zest; 2 tablespoons chopped parsley; 2 tablespoons white wine vinegar; 4 tablespoons olive oil; Salt and freshly ground black pepper

Servings: persons

4 teaspoons chopped lemon zest
4 teaspoons chopped fresh dill
4 teaspoons chopped fresh parsley leaves
4 teaspoons chopped fresh chervil leaves
2 teaspoons cracked black pepper
4 (6-ounce) halibut fillets, skinned
1 1/2 teaspoons salt
4 teaspoons Dijon mustard
1 tablespoon vegetable oil
4 cups cleaned fresh arugula leaves
4 tablespoons olive oil
Cherry Tomato Salad, recipe follows
1 pint cherry tomatoes, halved lengthwise
1/4 cup diced red onion
1 teaspoon lemon zest
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper

1
In a shallow bowl combine the lemon zest, dill, parsley, chervil, and black pepper.
2
Season the fish with 1 1/4 teaspoons of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard.
3
Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture.
4
In a skillet, preferably non-stick, heat the vegetable oil.
5
Place fillets, coated side down, into the hot oil.
6
Cook until the crust turns golden, 3 to 3 1/2 minutes.
7
Flip and continue to cook until the fish flakes easily, 3 minutes.
8
Meanwhile, in a medium bowl toss the arugula with 2 tablespoons of the olive oil and season with the remaining 1/4 teaspoon of salt.
9
Divide between 4 plates and place one of the fillets onto each mound of arugula.
10
Top with Cherry Tomato Salad and finish with a drizzle of the remaining olive oil and serve immediately.
11
In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley.
12
Toss well.
13
Add vinegar and olive oil and season with salt and freshly ground black pepper.
14
Serve with Lemon and Herb Crusted Halibut.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 teaspoons chopped lemon zest, 4 teaspoons chopped fresh dill, 4 teaspoons chopped fresh parsley leaves, 4 teaspoons chopped fresh chervil leaves, and more.

Yes, Lemon and Herb Crusted Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Herb Crusted Halibut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions