Alaska · Main
Baked Alaska Halibut with Mayonnaise Crust
- Easy
- 35 min
- roughly 2 of 4 for cost
Leads with fresh herbs arguing happily on top, acid holding everything up to the light, on a rich, rounded finish.
Ingredients
- 4 halibut fillets, about 200g each
- 150g mayonnaise
- 50g Parmesan, grated
- 2 scallions, minced
- 1 tbsp lemon juice
- 1 tsp dill
- 1/2 tsp black pepper
- 100g panko breadcrumbs
- 2 tbsp melted butter
- Lemon wedges
Equipment
Grater / zester
Allergen screen
Found: gluten · dairy · egg · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Pat the halibut fillets dry and season lightly.
- Mix the mayonnaise, Parmesan, scallion, lemon, dill, and pepper.
- Spread the mixture thickly over the top of each fillet, sealing it edge to edge.
- Toss the panko with melted butter and press onto the mayonnaise.
- Bake at 200C for 12-15 min until the crust is gold and the fish flakes at the thickest point. 15 min
At the Table
- The Pour
- Vermentino or Sauvignon Blanc
- Also Right
- Albariño
- From the Taps
- Witbier
- Zero-Proof
- Sparkling water with citrus
Lean fish, bright acid, done: coastal whites built beside the same boats; the fresher the fish, the leaner the pour.
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