Maple-dijon Hazelnut-crusted Halibut Recipe
Roasted jalapeno bok choy, parmesan crisp
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Ingredients
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Hazelnut-Crusted Halibut
Roasted Jalapeño Bok Choy
Parmesan Crisps & Finishing
Method
Hazelnut-Crusted Halibut
- 1
Prep and crust mix
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil a baking dish. In a food processor pulse the hazelnuts until coarsely ground (small pieces, not a paste). Transfer to a bowl and stir in panko and 1/2 cup finely grated Parmesan. Season mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.
- 2
Make maple-Dijon glaze
In a small bowl whisk together maple syrup, Dijon mustard, lemon juice and 2 tablespoons olive oil until smooth. Taste and adjust: if you prefer a brighter tang, add a little more lemon; for more heat, add a pinch of black pepper.
- 3
Coat halibut
Pat halibut fillets dry with paper towel and season both sides lightly with remaining salt and pepper. Brush the top (not bottom) of each fillet with about 1/2 tablespoon of the maple-Dijon glaze. Press the top of each fillet firmly into the hazelnut-panko mixture to create an even crust (use the back of a spoon to compact). Transfer fillets crust-side up to the prepared baking sheet. Drizzle melted butter evenly over crusts to help browning.
- 4
Roast halibut
Bake in the preheated oven for 10–14 minutes, depending on thickness (approx. 10 minutes for 1-inch thick fillets). The crust should be golden and the fish opaque and flake easily with a fork; internal temperature should read 130–135°F (54–57°C) for moist halibut. If crust needs more color, switch oven to broil and broil 1–2 minutes while watching closely.
- 5
Roasted Jalapeño Bok Choy
- 6
Prep and seasoning
While oven is heating, halve baby bok choy lengthwise and halve and seed jalapeños (leave seeds if you want more heat). In a bowl toss bok choy and jalapeño halves with minced garlic, soy sauce, rice vinegar, sesame oil, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.
- 7
Roast
Arrange bok choy cut-side up on a separate rimmed baking sheet or a sheet pan alongside the halibut if space allows without crowding. Roast in the 425°F (220°C) oven for 10–12 minutes until leaves are tender and edges lightly charred and jalapeños are blistered. If you prefer more char on the cut sides, place pan under broiler for 1 minute at the end.
- 8
Parmesan Crisps & Plating
- 9
Make Parmesan crisps (can be done ahead)
Lower oven rack and preheat to 400°F (200°C) if not already hot. On a separate parchment-lined baking sheet, place small mounds (about 2 tablespoons each) of finely grated Parmesan spaced 2 inches apart and gently flatten into 3-inch circles. Bake 4–6 minutes until edges are golden and centers are bubbling. Remove and let cool 2–3 minutes on the sheet — they will crisp as they cool. Transfer crisps with a spatula to a rack.
- 10
