Parmesan Crusted Halibut Filet
4 6oz East coast halibut filet
1 cup Panko crumbs
½ cup grated parm cheese
1 tbs herbs de Provence or mixed fresh herbs [chives, parsley, tarragon thyme] etc.
Pulse all the above in Cuisinart with metal blade set aside
Marinate halibut filet with lemon juice and a few dashes of Worcestershire sauce
5 minutes is good. 2 egg whites whisked with 1tbs of water
Season halibut filet with salt and pepper, dredge fish in flour, then dip in the egg whites, then dip in the parm mixture. Using a 10 inch non-stick sauté pan heat 3 tbs spoon of salad oil and 1 tbsp of butter, until it begins to foam, gently place the crusted side of the fish in to the pan and cook over medium heat until the crust is golden brown, turn fish over and just sear the other side, remove from pan and repeat with remaining fish.
{do not crowd the fish in the pan } Place halibut on to a sheet pan sprayed with Pam and set a side until ready to bake. Bake at 350 for 6 to 8 minutes [depending on the size of the filet] or until med firm to the touch