Panko-Parmesan Halibut

This fast-and-easy dish was an instant success at my house, even in my fish-hesitant family. The panko crisps up beautifully, and the halibut is tender, moist, and delicately-flavored. This was inspired, in part, by several Weight Watchers® recipes; I don't know the calories or points exactly, but it's a very simple lean and low-calorie dinner. It pairs well with roasted or stuffed tomatoes (can cook at the same temperature!) and a salad. Serve with lemon wedges.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 316 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• cooking spray
• 1 tablespoon Dijon mustard
• 2 (6 ounce) halibut fillets
• ⅓ cup plain fat-free Greek yogurt
• ⅓ cup Italian-style panko bread crumbs

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, spray an ovenproof wire rack with cooking spray, and place rack on the prepared baking sheet.

Step 2

Whisk yogurt, lemon juice, and Dijon mustard together in a shallow bowl. Stir panko bread crumbs and Parmesan cheese together in another shallow dish.

Step 3

Gently dip 1 fillet in yogurt mixture to coat completely; press fillet into bread crumbs. Place coated fillet on the wire rack on the prepared baking sheet. Repeat with remaining fillet.

Step 4

Bake fillets in the preheated oven until fish flakes easily with a fork, 18 to 22 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).