Walnut and Herb Crusted Fish

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.

Ingredients

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.

Instructions

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.