In this week’s edition of “Cooking with Chef Hermann,” the Chef will be roasting halibut with a walnut crust.
Chopped toasted walnuts
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs) (Japanese Breadcrumbs)
1⁄4 Cup (4 tbs)
8 Ounce (Each About 1 Inch Thick)
Preheat oven to 450 degrees. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter, sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping is desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
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Roasted halibut with walnut crust makes for a fresh addition to your brunch or dinner table. Chef Hermann shares with us an easy to make, healthy, tasty fish recipe and the walnut crust just adds to its texture and taste. Next time you are craving for some fish, try whomping up this quick recipe at home.