Parmesan-Crusted Fish

August 2, 2013

This easy fish entree is satisfying and appropriate for any time of year. Before you begin, check the fish for any pin bones by running your fingers along the flesh and then removing the bones with tweezers or needle-nose pliers.

2 tbsp (30 mL) Balkan-style plain yogurt
1/2 tsp (2 mL) Dijon mustard
4 green onions, (green parts only), minced
1 cup (250 mL) panko bread crumbs
1/4 cup (60 mL) grated Parmesan cheese
3 tbsp (45 mL) butter, melted
4 skinless halibut fillets or cod fillets, (1-1/2 lb/565 g total)
1 pinch salt
1 pinch pepper


Stir together yogurt, mustard and onions. In separate bowl, stir together bread crumbs, Parmesan cheese and butter. Set bowls aside. On parchment paper’lined baking sheet, pat fish dry with paper towel. Sprinkle with salt and pepper. Spread green onion mixture evenly over fish; lightly press bread crumb mixture over top. Bake in top third of 425ºF (220°C) oven until crust is golden and fish flakes easily when tested, 10 to 12 minutes.

Recipe from Canadian Living Magazine
Image by Amazing Almonds