Panko-Crusted Halibut with Swiss Chard

Total Time:
45 min
20 min
25 min

4 servings

  • 7 tablespoons butter
  • 3/4 cup panko (Japanese breadcrumbs)
  • 2 shallots, minced
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Zest of 1 lemon
  • Kosher salt and freshly ground pepper
  • 4 (5 to 6-ounce) halibut fillets
  • 2 tablespoons mayonnaise
  • 1 bunch rainbow chard, washed, stems sliced, and leaves torn
  • 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.

  • 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.

  • 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.

  • 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

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