PARMESAN BREADED HALIBUT
WITH BEARMAISE SAUCE
By Simbooker 16th September 2019
Files & Tags: recipes, index, fish & seafood
This is my number 1 favourite recipe dish for 2019. Parmesan breaded Halibut served on top of creamy mash. And if you are thinking Bearmaise sauce doesn't exist, well it's my twist on Bearnaise sauce without all the effort.
The key ingredients are the breadcrumbs and Parmesan, but the sauce is also very important. It's the type of dish you would get in a Michelin star restaurant.
But this is comfort food. It is so good, so delicious. You don't have to serve this with mash, you can also serve this with Polenta or vegetables. But I love this with mash.
PARMESAN BREADED HALIBUT
For the Halibut
You will need 1 fillet of Halibut, at least 5 tbs of regular breadcrumbs or Panko. Please note that depending on the size of your fillet you may need more or less. 2 tsp of dried parsley and about 5 tbs of grated Parmesan, and a jar of mayonnaise.
THE DIRECTIONS
Mix the breadcrumbs with the grated cheese and the parsley. Pat the fish dry, salt and pepper the underside, and brush the fish with mayo or you can use egg or butter as a sticker if you wish. Sprinkle top with salt and pepper after brushing the fish with mayo or egg wash.
Press the breadcrumb mixture on top so it covers the whole top/surface of the fish. Then preheat the oven to 180C. Then in a pan sprinkle some cooking oil, and heat on high, once the pan is hot turn to medium and sear the halibut for about 2 minutes . Then place in an oven and cook for 10 minutes or until the fish is cooked. Let the fish rest for at least 5 minutes before serving.
You will need 1 fillet of Halibut, at least 5 tbs of regular breadcrumbs or Panko. Please note that depending on the size of your fillet you may need more or less. 2 tsp of dried parsley and about 5 tbs of grated Parmesan, and a jar of mayonnaise.
THE DIRECTIONS
Mix the breadcrumbs with the grated cheese and the parsley. Pat the fish dry, salt and pepper the underside, and brush the fish with mayo or you can use egg or butter as a sticker if you wish. Sprinkle top with salt and pepper after brushing the fish with mayo or egg wash.
Press the breadcrumb mixture on top so it covers the whole top/surface of the fish. Then preheat the oven to 180C. Then in a pan sprinkle some cooking oil, and heat on high, once the pan is hot turn to medium and sear the halibut for about 2 minutes . Then place in an oven and cook for 10 minutes or until the fish is cooked. Let the fish rest for at least 5 minutes before serving.
To make the sauce you will need mayo, butter, salt and pepper-only if the sauce needs it, dried parsley, 1 TELMA stock cube, 1 garlic bulb peeled and cut up, and 3 shallots cut up. 1/2 cup of white wine, 1/2 cup of cream, 1/2 cup of water
To get the sauce started add a small amount of olive oil to the pan and heat the oil up. Sear the garlic in the oil until they no longer have a raw flavor and add the wine. Then add the shallots, a knob of butter. Let the shallots simmer in the butter and wine and then add 3 tablespoons of mayo, half a cup of heavy cream and stir vigorously non stop with a whisk. Then add the parsley, stock cube, 1/2 cup of the water or fish stock and simmer until thick but pourable. Taste for salt and pepper. Serve in a plate, add the mash, then place the fish on top and then add a little of the sauce. You should have leftover sauce which will keep for up to a week in the fridge.