Hazelnut Lemon Halibut
This halibut has a succulent texture and the breading adds a burst of fresh citrus flavour. Fish is nature's fast food so be sure to add it to your regular or seasonal menu rotation.
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Servings: 6 people
Ingredients
- 6 - 4 oz halibut fillets
- ½ lemon
BOWL #1 - DRY
- ½ cup sweet rice flour or cornstarch
- salt and pepper
BOWL #2 - WET
- 1 egg
- 2 tablespoon cream (10% or higher)
BOWL #3 – HAZELNUT BREADING
- 1 cup gluten free breadcrumbs or your own from leftover bread/buns
- ½ cup finely chopped hazelnuts
- zest of 2 lemons, finely chopped
- 2 tablespoon fresh parsley (or 2 teaspoon dried)
- salt and pepper
PAN FRYING
- 2 tablespoon butter
- 2 tablespoon olive oil
Instructions
- Preheat oven to 350°F.
- Assemble three bowls of ingredients for breading the fish.
- In bowl #1 mix sweet rice flour, salt and pepper.
- In bowl #2 beat the egg and cream together.
- In bowl #3 combine breadcrumbs, nuts, lemon zest, parsley, salt and pepper.
- Squeeze lemon juice over the fish.
- Dredge fish in bowl #1 (seasoned flour)
- Dip in bowl #2 (egg mixture)
- Dredge in bowl #3 (hazelnut breading) pressing crumbs into the fish.
- Heat butter and oil in a sauté pan over medium-high heat. Add fish and cook for 3-4 minutes until browned, turn and cook for 3 minutes until browned.
- Place fish on a baking tray and bake in oven for 5-10 minutes or until done, depending on the thickness of the fish. Serve with lemon.
Notes
This breading works on any white fish. This recipe makes enough breading for 6 so when I'm cooking for 2 or 3 I divide the breading in half and freeze it. That makes an extra quick dinner one night when I pull the ready-made breading out of the freezer.