Panko and Herb Crusted Halibut with Orange Fennel Salad

Fish

• 4 five oz pieces of halibut

Crust

• ¼ cup parsley leaves
• 1 tsp. minced rosemary leaves
• 1 cup panko bread crumbs
• ¼ teaspoon garlic
• Zest of half a lemon
• One fennel bulb, finely shaved
• One orange, segmented
• ⅓ cup extra virgin olive oil

Orange butter sauce

• ¼ cup rice vinegar
• ¼ cup white wine
• 1 tsp. cream
• ½ cup unsalted butter, cut into one inch cubes
• 1 Tbsp. of orange juice
• 1 tsp. of lemon juice

To make the crust:

Add parsley and rosemary into a food processor and process for 2-3 seconds. Add in the panko bread crumbs, garlic and lemon zest and process for another 10 seconds. Keep mixture at room temperature

To make the butter sauce:

Combine the rice vinegar and white wine and reduce by half. Add the cream and put on a low flame. Slowly whisk in your butter, followed by the orange juice and lemon juice. Season with salt and white pepper.

For the salad:

Combine the fennel, oranges and olive oil and the juice of half a lemon. Season with salt and white pepper.

For the fish:

Set oven to 375* F. Place a stainless steel pan in oven on high heat. Season all four pieces of fish with salt and white pepper. Place a tablespoon of olive oil in the pan when lightly smoking then add fish and ensure it is not sticking. Place skin-side down for a minute, then flip. Spoon some of crust mixture on to fish and bake for 4 minutes. Turn the broiler on and broil for one minute.

To assemble:

Place one piece of fish on top of each plate of salad. Finish by spooning butter sauce around plate.

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Photo: Tracey Kusiewicz (Food Vancouver)