What a great way to eat healthily during the week! Sheet pan dinners not only save time, but they cut down on dishes! This nut-crusted sheet panfish can be made with any firm fish and almost any nut, the choice is up to you.
For this recipe, we used @farmfreshnuts California Walnuts and Halibut that is topped with a crunchy crust, lightly flavoured with lemon and herbs, that helps to keep the fish tender and moist.
1 lb halibut skin removed
1 ½ cups walnuts finely chopped
1 tbsp lemon zest
1 garlic clove, small, minced and mashed with salt to a paste
1 tsp dried dill
¼ cup Dijon mustard
5-20 new baby potatoes
1 tbsp olive oil extra virgin
2 lemons sliced
¼ cup fresh chopped herbs (we used tarragon, chives, thyme and oregano) but you can use any combination you like.
Heat oven to 400°F.
Line a sheet pan with foil and either spray it lightly with cooking spray or brush with olive oil.
Trim tough ends from asparagus. Toss new potatoes with 2 tsp. olive oil. Sprinkle with salt and pepper.
Chop walnuts, transfer to a small bowl and combine with lemon zest, garlic paste and chopped herbs.
Remove skin from halibut pieces, spread opposite sides of each with 1 tablespoon Dijon mustard. Press walnut mixture on top.
Arrange topped halibut on sheet and bake at 400°F for 10 minutes. Let stand for 5-7 minutes. Serve.