Crumb Topped Halibut with Lemon Aioli
- Low Carb/Paleo
- Super Fast
Why we love it:
- 2 Tablespoons Mayonnaise
- 1 Lemon (zest and juice)
- 1 clove Garlic
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 11⁄4 pounds Halibut (filets)
- 1⁄2 teaspoon Kosher Salt
- 11⁄2 cups Panko Breadcrumbs
- 1 pound Broccoli
- 1⁄2 pound Green Beans
- 1 teaspoon Unsalted Butter
- Sriracha (optional for serving, to taste)
1. PREHEAT THE OVEN TO 400 DEGREES
Place mayo in a small bowl. Zest the lemon into it and squeeze in the lemon juice (optional - slice off a couple thin rounds of the lemon first to save for garnish). Mince the garlic and add to the mayo. Add the black pepper. Stir to combine.
Lay the fish on a lined baking sheet with space between pieces. Sprinkle with a pinch of salt on each, then evenly spread the aioli over top of the filets. Divide the breadcrumbs among the filets and spoon it over to cover the top of the fish and aioli.
Place in the top third of the oven and bake for about 16 minutes or until the crumbs are browned and the fish is just cooked through. If your filets are more (or less) than about 1 inch thick, adjust total cooking time.
Trim the broccoli into florets and slice any fresh stem into ¼” thick rounds. Trim the stem end off the green beans. Place both in a steamer basket on the stove top. Steam until bright green and crisp tender; about 6 - 8 minutes. Remove from heat when done and toss with salt and butter if desired.
Serve fish with a portion of green vegetables. Garnish with lemon slices and a drizzle of sriracha if desired.