Walnut Crusted Halibut

• Walnut Crusted Halibut
• 6 (6-8oz) halibut fillets, skin removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 11/2 cups panko (Japanese breadcrumbs)
• 1 cup chopped walnuts
• 1/2 cup freshly grated Parmesan
• 2 tablespoons melted butter
• 1 tablespoon horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• Lemon Wine Sauce
• 1 teaspoon olive oil
• 2 tablespoons finely chopped shallots
• 1 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• kosher salt and freshly ground black pepper

1. Preheat oven to 425u0b0F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2. Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
3. For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.
4. For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.

kosher salt, freshly ground black pepper, walnuts, freshly grated parmesan, butter, horseradish, mustard, parsley, dill, lemon zest, olive oil, lemon wine sauce, olive oil, shallots, white wine, lemon juice, butter, kosher salt

Taken from food52.com/recipes/29211-walnut-crusted-halibut (may not work)