Get the App
Back to WeeknightBite All recipes
dinner · american

Herb Breadcrumb Halibut with Mushroom-Spinach Sauté & Quinoa

Prep: 18 min
Cook: 12 min
Total: 30 min
Yield: 2 servings
Herb Breadcrumb Halibut with Mushroom-Spinach Sauté & Quinoa

Ingredients Tap to check off

Instructions

1
Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).
2
Rinse the quinoa in a fine-mesh sieve, then bring it to a boil in a small pot with the water and a pinch of salt.
3
Cover, turn the heat to low, and simmer 15 minutes until the water is absorbed and the grains show their little spirals.
4
Meanwhile, finely chop the parsley and zest the lemon, then cut the lemon into wedges.
5
Melt the butter in a small microwave-safe bowl for 20 to 30 seconds, then stir in the panko, parsley, lemon zest, and a pinch of salt.
6
Slice the mushrooms, finely dice the shallot, and mince the garlic.
7
Pat the halibut fillets dry, set them on the sheet, season with a little salt and pepper, and brush the tops with the Dijon.
8
Press the herb crumbs over the tops and roast 10 to 12 minutes, until the crust is golden and the fish flakes with a fork (145 F / 63 C).
9
While the fish roasts, heat the oil in a 12-inch skillet over medium-high and cook the mushrooms 6 minutes until browned and their liquid cooks off.
10
Add the shallot and garlic and stir 1 minute until fragrant and soft.
11
Add the spinach with the remaining salt and pepper and toss 1 to 2 minutes until just wilted.
12
Fluff the quinoa with a fork, spoon it onto plates with the mushroom-spinach sauté, set the halibut on top, and serve with the lemon wedges.
All recipes
📱 Cook Hands-Free on iOS & Android

Never touch your screen with messy hands

Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.

Open in App Get WeeknightBite Free