Panko and herb crusted halibut with spring Vegetables and meyer lemon vinaigrette

This herb crusted halibut is light, refreshing, and comes together in a flash. With plenty of herbs, spring vegetables, and a Meyer lemon vinaigrette, this fish dish is anything but boring. Pair with our Napa Valley Chardonnay as the perfect pairing for this flavor-packed dish.

Panko and Herb Crusted Halibut with Spring Vegetables and Meyer Lemon Vinaigrette

This dish is the perfect delicious meal for an evening with friends enjoying wine on your patio.

Prep Time — 20 min
Total Time — 1 hr 30 min
Makes 4 – 6

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Panko and Herb Crusted Halibut with Spring Vegetables and Meyer Lemon Vinaigrette


  • 4 6 oz. — Halibut fillets
  • 3/4 cup — Panko bread crumbs
  • 1/3 cup — Chopped fresh parsley
  • 1/4 cup —Chopped fresh tarragon
  • 1/4 cup — Chopped fresh chives
  • 1 tbsp. — Extra-virgin olive oil
  • 1 tsp. — Finely grated lemon zest
  • 1 tsp. — Sea salt
  • 1/4 tsp. — Ground black pepper
  • 3/4 cup — Flour
  • 1 — Egg (plus 2 tbsp. water, whisked until smooth)
  • 1/2 cup — English peas (fresh or frozen)
  • 4 — Spring onions, thinly sliced
  • 1/2 cup — Carrots (pealed and medium diced)
  • 8 – 10 — Asparagus spears (sliced into 1/2 in pieces)

For Vinaigrette

  • 1/3 cup — Extra-virgin olive oil
  • Juice and zest of 1 Meyer lemon
  • 2 tbsp. — Champagne vinegar
  • 1 tbsp. — Whole grain mustard
  • 1 tsp. — Honey
  • 1 — Small garlic clove, minced
  • Salt and pepper to taste


  1. Bring a pot of salted water to a boil.  Prepare a bowl of ice water.  Blanch the carrots for about 90 seconds, then shock in the ice bath.  Blanch the peas and asparagus for about 30 seconds, the shock.  Drain and set aside.  
  2. Combine all ingredients in a bowl and whisk until very smooth and emulsified.  Set aside.  
  3. Preheat the oven to 400 degrees.
  4. Combine panko bread crumbs, parsley, tarragon, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
  5. Spread flour on a plate, do the same with the egg wash on a separate plate.  
  6. Rinse halibut fillets and pat dry with a paper towel.  Season all sides with salt and pepper. Press top of fillet into the flour, shaking off any excess.  Press into egg, then breadcrumbs.  Repeat with the other fillets and set aside on a baking dish lined with parchment paper. 
  7. In a large skillet, heat 2-3 tablespoons of oil over medium high heat.  Sear the halibut crust side down until brown and crunchy, about 2 minutes.  Transfer to the baking dish and finish in the oven until just cooked through, about 3-4 minutes, depending on the thickness of the fillet. 
  8. While the halibut is finishing, add a bit more oil to the pan if necessary, and saute the veggies until tender-crisp and heated through, about 1-2 minutes.  Divide the veggies evenly onto 4 plates top with a drizzle of vinaigrette.  Place the halibut on top of the veggies, finish with another generous drizzle of vinaigrette.

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Featured Wine

2018 Napa Valley Chardonnay

Aromas abound in this wine, with hints of tropical fruit like pineapple and guava followed by a floral note. On the palate, this Chardonnay has flavors of lemon zest, honeysuckle, and pound cake. This balanced Chardonnay combines generous fruit with lively acidity. The finish is energetic and full with hints of toasted nuts and custard. 91 Points - James Suckling; 94 Points - Tasting Panel.

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