Ippoglosso Limone Recipe

Preparation Steps

1. 1

   Prepare the Halibut

   Preheat the oven to 400°F (200°C). Pat the halibut fillets dry with paper towels and season both sides with salt and black pepper.

2. 2

   Set Up Breading Station

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. 3

   Bread the Halibut

   Dredge each halibut fillet in flour, shaking off excess. Dip into the egg, allowing any excess to drip off, and then coat with panko breadcrumbs, pressing gently to adhere.

4. 4

   Cook the Halibut

   In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the breaded halibut fillets and cook for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10 minutes or until the fish flakes easily with a fork.

5. 5

   Make the Sauce

   In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the dry white wine and lemon juice, bringing to a simmer for about 5 minutes. Stir in chopped fresh parsley.

6. 6

   Serve

   Once the halibut is cooked, remove from the oven. Plate the fillets and drizzle the wine, butter, and lemon sauce over them before serving.