Lemon and Herb Crusted Halibut

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Fresh tasting and a beautiful dish. I've used a bed of fresh baby spinach every time I made it. Also I have substituted various white fish in this recipe have been very happy with all the results. I think it makes a great winter dish as well since cherry tomatoes are tasty all year round.

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Emeril is THE man in the kitchen. Period. He's done it again. This recipe was moist and delicious. It's also very simple. This will be the way Ill prepare halibut from now on. I think the leftovers were even more flavorful the next day! I served it with a greek potato salad I found on another website. The family was thrilled and It didnt dirty every pot in the kitchen. Bravo!

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This was an amazing explosion of wonderful flavors in every bite. The tomato and arugula were just the right accompaniment to the fish. A little bit of prep up front but once everything is cut up the cooking of the fish goes quickly. A definite keeper for our family.

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I followed the recipe, substituted Mahi for Halibut....awesome. My husband said it was likea restaurant meal. The argula salad and tomato topping added such a light and tasty flavor to the delicious fish herb flavor. Definitley will make again!

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I followed this recipe perfectly. Unfortunately the delicious crust did not stay on the fish, but stuck to the pan. It ended up being a mess. From what I was able to scrape from the pan, it was very tasty (the parts that weren't burnt. But, family does not want to try it again.
I really thought this was going to be a go-to recipe for me....Tomatoes were very good.
I've just convinced myself to try it again....maybe more oil and a hotter pan will make it not stick? I don't want to waste all of that crust again. Any tips?

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Couldn't find chervil so substituted 2 tsp of chopped tarragon. Wonderful flavor! Followed the recipe exactly until I too had 3 lemons watching me so I squeezed one of them into the lettuce mix ( no arugula in the middle of summer and it was perfect! No a bite left over on any plate....used rg
He other two lemons for lemonade with dinner. Nice summer meal.

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This was fabulous! Didn't change anything from the recipe. BUT, don't think the chervil adds anything to the flavor of the end result. So, if you can't find it, don't worry.
All I added was a sourdough roll and it was a perfect meal. Oh, and a very nice Pinot Noir too.

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(Slice the red onions, don't dice as the recipe details--see the picture No halibut to be had, so we sub'd Alaskan cod, and it was still really really good and a promise of being even better with halibut. No chervil, but still really really good. The herb mix with the black pepper makes for a great crust. We marinated in lemon juice and a few capers and dusted the cod lightly with flour before brushing on the dijon, pressing into the dry herbs, pepper and lemon zest. Delicious. Used a salad mix with arugula. Perfect. The cherry tomato and red onion garnish is just the right complement.

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This dish was a definite crowd pleaser! I was nervous about over cooking the fish and did not follow the times exactly, but it still turned out perfectly. You should try it.

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Followed the directions exactly except I ommited the chervil as I could not find it at my local market. This was excellent. I think you could use this on any fish.