Entree: United States – Alaska – Baked Alaska Halibut

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 halibut fillets, approx. 8 oz (225 g) each, skinless (total about 2 lb / 900 g)
- 1 1/2 lb (680 g) fingerling potatoes, halved lengthwise
- 1 lb (450 g) broccolini (or asparagus)
- 3 tbsp (45 ml) olive oil, divided
- 3 tbsp (43 g) unsalted butter
- 1 cup (120 g) panko breadcrumbs
- 1/3 cup (30 g) finely grated Parmesan cheese (optional)
- 2 tbsp (8 g) finely chopped fresh flat-leaf parsley
- 1 tbsp (3 g) finely chopped fresh dill (or 1 tsp / 1 g dried dill)
- 1 tbsp (6 g) finely grated lemon zest (from about 1 lemon)
- 2 tbsp (30 ml) fresh lemon juice, divided
- 2 garlic cloves, minced (about 6 g)
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Lemon wedges for serving

Instructions

Short Description:
Baked Alaska Halibut features fresh Alaskan halibut fillets topped with a crisp breadcrumb-herb-lemon crust and served with roasted fingerling potatoes and sautéed broccolini for a complete main-course meal. The topping adds bright, crunchy contrast while highlighting the clean flavor of the local fish.

Regional Notes:
This version celebrates wild Alaskan halibut—firm, mild, and suitable for a simple bake rather than heavy sauces. The breadcrumb-herb-lemon topping emphasizes freshness and minimal handling typical of Alaska seafood preparations, and the sides use hardy regional produce prepared simply.

1. Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) black pepper and spread cut-side down on a rimmed baking sheet. Roast for 20 minutes.
2. While potatoes roast, make the breadcrumb topping: melt 2 tbsp (28 g) butter in a medium skillet over medium heat. Add panko breadcrumbs and toast, stirring, until golden, 3–4 minutes. Remove from heat and stir in Parmesan (if using), parsley, dill, lemon zest, minced garlic, crushed red pepper flakes (if using), and 1 tbsp (15 ml) lemon juice. Season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) black pepper; set aside.
3. Trim and pat dry broccolini. Toss with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper; set aside.
4. After potatoes have roasted 20 minutes, reduce oven temperature to 400°F (200°C). Move potatoes to one side of the baking sheet to make space for the fish (or transfer to a warm platter). Arrange broccolini on the same sheet or on a second sheet if needed; return to oven and roast 6–8 minutes until broccolini is bright and tender-crisp.
5. Meanwhile, prepare the halibut: place fillets on a lightly oiled baking dish or sheet lined with parchment. Whisk together remaining 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, Dijon mustard, and 1/2 tsp (2.5 g) salt. Brush mixture evenly over the top of each fillet.
6. Divide the breadcrumb mixture evenly across the tops of the fillets, pressing lightly so it adheres.
7. Bake the halibut at 400°F (200°C) for 10–14 minutes, depending on thickness, until the crust is golden and the fish is opaque and flakes easily with a fork (internal temperature about 145°F / 63°C).
8. Warm the roasted potatoes and broccolini briefly if needed. Arrange 1 halibut fillet per plate with a portion of potatoes and broccolini. Serve with lemon wedges and additional chopped parsley if desired.