I was going to write about some meat, but somehow the ever enduring guilty Catholic in me couldn’t bring myself to post about a slab of flesh on “meat free” Good Friday. Remnants of my youth. So poisson it is!

This beautiful golden crusted fish is one I turn to often. With halibut fillets on hand in my freezer at most times, panko in my cupboard, and parmigiano in the icebox at all times, this is a perfect end of the week, time to go grocery shopping meal that is always on our menu. With creamy mashed potatoes on the side, and something green of course, it is a satisfying meal that almost always ends in some sort of  Erik B. and Rakim “fish which is my favourite dish” Paid In Full singsong. Soooooo good!

Crispy fish and old school rap. What could be better? Happy Good Friday.

Parmesan Crusted Halibut
2 halibut fillets

1/2 cup panko crumbs

1/2 cup parmesan cheese, finely shredded

1/2 cup flour

2 eggs

salt and pepper

4 tbsp grapeseed or canola oil

Season flour with salt and freshly ground pepper. In another bowl lightly beat eggs. And in a third bowl combine panko crumbs and parmesan. First dredge halibut fillets through the flour mixture to lightly coat. Next dip in the egg mixture. Lastly roll in panko and parmesan mixture to coat.

Add oil to a heavy skillet or cast iron pan and preheat well on high heat. Gently place fish into the hot pan and cook to golden brown, 3-4 minutes on each side depending on the thickness of the fish. Note that for particularly thick pieces of fish, you can get a nice golden brown crust and finish the cooking in the oven at 350 degrees for another 5 minutes or more to ensure the fish in cooked through.