Roasted Halibut with Avocado

Instructions

1. 1

   Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents the delicate fish from sticking and makes cleanup effortless.

2. 2

   Pat the halibut fillets dry with paper towels and arrange them on the prepared baking sheet, spacing them about 2 inches apart.

   Tip: Dry fish develops a better texture when roasted and allows for even browning.

3. 3

   In a small bowl, combine the panko breadcrumbs, grated parmesan, minced garlic, lemon zest, fresh dill, salt, and black pepper.

   Tip: Mixing the topping ingredients ahead of time ensures even distribution.

4. 4

   Brush each halibut fillet with 1/2 tablespoon of olive oil on the top side, then sprinkle the breadcrumb mixture evenly over each fillet, gently pressing it to adhere.

   Tip: Don't over-pack the topping; a light, even layer gives the best crispy crust.

5. 5

   Roast the halibut in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and the topping is golden brown.

   Tip: Halibut cooks quickly, so check it at 12 minutes to avoid overcooking.

6. 6

   While the fish roasts, gently slice the avocado halves into thin strips and arrange them on a serving platter.

   Tip: Prepare the avocado just before serving to prevent browning.

7. 7

   In a small jar, whisk together the remaining 2 tablespoons of olive oil with the fresh lemon juice and a pinch of salt and pepper to create a simple vinaigrette.

   Tip: A bright citrus dressing complements both the fish and creamy avocado perfectly.

8. 8

   Remove the halibut from the oven and carefully transfer each fillet to the platter with the avocado slices. Drizzle the lemon vinaigrette over the top and garnish with additional fresh dill if desired.

   Tip: Serve immediately while the fish is still warm and the breadcrumb topping is crispy.