Contributed by Ellen Pavitt
Adapted from Bon Appetit magazine
- ¾ cup finely chopped toasted walnuts
- ¼ cup finely ground dry bread crumbs
- ¼ cup (packed) chopped fresh parsley
- 2 Tbsp. finely chopped fresh basil
- 2 Tbsp. finely chopped fresh chives
- 6 8oz. halibut fillets (about 1 inch thick)
- 6 Tbsp. melted butter
- Lemon wedges
Preheat oven to 450 degrees. Butter a rimmed baking sheet. Mix walnuts, bread crumbs, and all herbs in small bowl. Brush each fish fillet with 1 Tbsp. melted butter; sprinkle with salt and pepper and place fish on prepared baking sheet. Sprinkle walnut-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. Transfer to serving platter or plates: garnish with lemon wedges and parsley sprigs.
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