- cooking spray
- 1/3 cup plain fat-free Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/3 cup Italian-style panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- salt and ground black pepper to taste
- 2 (6 ounce) halibut fillets
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, spray an ovenproof wire rack with cooking spray, and place rack on the prepared baking sheet.
- Whisk yogurt, lemon juice, and Dijon mustard together in a shallow bowl. Stir panko bread crumbs and Parmesan cheese together in another shallow dish.
- Gently dip 1 fillet in yogurt mixture to coat completely; press fillet into bread crumbs. Place coated fillet on the wire rack on the prepared baking sheet. Repeat with remaining fillet.
- Bake fillets in the preheated oven until fish flakes easily with a fork, 18 to 22 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
04/27/2018
recipepes.com
Panko-Parmesan Halibut, recipe
PT15M
PT1H
5
455 calories
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