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Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 2


  • 2 Halibut Filets .25 lb each
  • 1 TBSP Butter divided
  • ½ Medium White Onion - diced
  • 1 TBSP Fresh Thyme Leaves
  • 1 cup Walnuts (measured before chopping)
  • 2 TBSP Dijon Mustard
  • ½ tsp Salt
  • ½ cup Panko Breadcrumbs
  • ½ tsp Cayenne Pepper


  • Preheat your oven to 350F.
  • In a large non-stick pan, over medium heat, melt ½ TBSP of your butter and sauté your diced onions and thyme until soft. Stirring occasionally to not add color to the onions.
    While they are cooking, roughly chop your walnuts.
  • In a blender or food processor, add in your cooked onion and thyme, walnuts, dijon mustard and salt. Blend until creamy.
  • Keeping the skin on, spread the creamy mixture over the top and sides of the halibut, do not put it on the skin side.
    In a bowl, add your panko breadcrumbs and cayenne pepper.
  • Gently press your halibut top-side down into the breadcrumb mixture and press the breadcrumbs into the sides of the halibut so that it's completely covered in your panko breadcrumbs.
  • In a large non-stick pan, over medium heat, melt your second ½ TBSP of butter. Once the pan is hot, place your halibut top-side down and sear until it's a nice golden brown. About 3-5 minutes.
  • Flip your halibut so that it's skin side down, and place pan into your oven.
  • Bake at 350F for 7-10 minutes, until halibut is cooked through.