Halibut with Panko-Horseradish Crust and Warm Fingerling Potato Salad

halibut-horseradish-crust Quentin Bacon


  • 1 pound fingerling or new potatoes
  • 2 teaspoons stone-ground mustard
  • 3 tablespoons fresh lemon juice, divided, plus 4 wedges
  • 2 teaspoons olive oil, divided
  • Salt and pepper, to taste
  • 1 (1-pound) fennel bulb, halved, cored, and thinly sliced with stalks reserved
  • 1/4 of a small red onion, sliced (about 1/8 cup)
  • 4 (5-ounce) halibut fillets
  • 2 tablespoons low-fat sour cream
  • 2 teaspoons prepared horseradish
  • 1 garlic clove, minced
  • 1/2 cup panko (Japanese breadcrumbs)


  1. Cover the potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender. Drain, halve, and transfer to a bowl. Immediately toss potatoes with mustard, 1 tablespoon lemon juice, 1 teaspoon olive oil, and salt and pepper, to taste.

  2. Preheat oven to 400°.

  3. Toss fennel in a bowl with remaining 2 tablespoons juice, remaining 1 teaspoon oil, onion, and 2 tablespoons fennel fronds.

  4. Rinse fish, and pat dry. Arrange in a single layer, skin side down, on a small shallow baking pan. Combine sour cream, horseradish, and garlic in a bowl. Spread evenly on top of fish, and top with panko. Roast fish 7 minutes or until tops are golden brown and fish is just cooked through.

  5. Divide potatoes among 4 serving plates with fennel salad, fish, and lemon wedges. Garnish with fennel fronds; serve.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 fillet, 1/4 salad, and 1/4 potatoes)

Nutritional Information

Calories per serving: 328
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 34g
Carbohydrate per serving: 32g
Fiber per serving: 5g
Cholesterol per serving: 48mg
Iron per serving: 3mg
Sodium per serving: 243mg
Calcium per serving: 134mg

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