Roasted Halibut With Woodland Mushrooms
Roasted halibut paired with woodland mushrooms creates a flavorful, elegant dish perfect for special occasions or a sophisticated dinner. The mustard and breadcrumb crust add texture.
Ingredients
Instructions
- Preheat oven to 350°F.
- On the stove, melt the butter in a baking dish.
- Dip the halibut into the melted butter to coat both sides.
- Spread Dijon-style mustard over the top and bottom of the fish.
- Dredge both sides of the fish in bread crumbs combined with chopped parsley.
- Season with salt and pepper.
- Bake the fish at 350°F for 20 minutes or until the fish is white all the way through.
Tips & Substitutions
For a richer flavor, consider adding a squeeze of lemon juice to the melted butter before coating the halibut. You can substitute the halibut with other firm white fish like cod or haddock if needed. If you prefer a crunchier topping, use panko breadcrumbs instead of regular breadcrumbs. Fresh herbs can also be added for an extra layer of flavor.
Serving Suggestions
Serve the roasted halibut with a side of sautéed vegetables or a light salad to complement its rich flavors. It pairs beautifully with a crisp white wine or a refreshing citrus-based sauce. For an elegant meal, consider serving it alongside the Smoked Oyster Roll or a simple grain like quinoa.
Storage & Reheating
Store any leftover roasted halibut in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes or until heated through, ensuring it doesn't dry out. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Halibut With Woodland Mushrooms contains roughly 20 calories, with 1g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut, but make sure to thaw it completely before cooking. Pat it dry with paper towels to ensure the coating sticks well. Adjust the baking time if the fish is thicker or thinner than fresh halibut.
What can I use instead of Dijon mustard?
If you don't have Dijon mustard, you can use yellow mustard or even a grainy mustard for a different texture. For a mild flavor, a thin layer of mayonnaise can also work as an alternative.
How do I know when the halibut is done cooking?
The halibut is cooked when it flakes easily with a fork and is opaque all the way through. An internal temperature of 145°F indicates it is done. Keep an eye on it as cooking times may vary depending on the thickness of the fillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).