This dish is a revelation. I had been wondering how to prepare the halibut we picked up at the market. There were some leftover breadcrumbs from the eggplant parm Bridget made yesterday and another hunk of delicious local feta from Ron. My tastebuds led the way from there. A bit of basil, a hint of mustard, risotto–of course!– and fresh spinach.
Homemade breadcrumbs are so easy to make. Just bake slices of bread at a low temp (300°F) until they’re really dry, then crumble them by hand or in a food processor.
I used full-cut steaks, but any cut of halibut should work for this recipe. 
Feta and Basil Crusted Halibut
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This feta and basil crusted halibut is a delightful dish, featuring a flavorful crust atop tender halibut, served with garlic wilted spinach and creamy risotto.
Ingredients
- 4 halibut steaks, cut of your choice
- 4 tsp Dijon mustard
- 1/2 cup (120 ml) homemade breadcrumbs
- 100 g feta cheese, crumbled
- Small handful of fresh basil, roughly chopped
- 4 tbsp (60 ml) olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups (960 ml) fresh spinach
- 2 cloves garlic, minced
- 1 tbsp (15 ml) olive oil (for spinach)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the breadcrumbs, crumbled feta, chopped basil, 4 tbsp of olive oil, salt, and pepper. Mix until well combined.
- Place the halibut steaks in an oiled baking dish. Spread 1 tsp of Dijon mustard on each steak.
- Evenly distribute the breadcrumb mixture over the top of each halibut steak, pressing down gently to adhere.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
- While the fish is baking, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Season with salt and pepper to taste.
- Serve the feta and basil crusted halibut with the garlic wilted spinach and a side of risotto.
Notes
- Homemade breadcrumbs can be made by baking slices of bread at 300°F until dry, then crumbling them.
- Use any cut of halibut you prefer.
- Serve with risotto for a complete meal.
- The crust should be golden brown and the fish should flake easily when done.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 28
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- National Pinot Grigio Day: Za’atar Garlic Feta Dip
- Cook Like a Chef: Steamed Halibut with Butternut Squash Purée and Pomegranate Reduction
- Sticky Pork Belly with Garlic Chili Glaze
- Garlic and Tomato Mussels
Frequently Asked Questions
How do I make homemade breadcrumbs for this recipe?
The article and recipe notes explain it: bake slices of bread at 300°F until they are really dry, then crumble them by hand or in a food processor. The low temperature drives out moisture without browning, giving you fine, neutral crumbs that form the ½ cup (120 ml) crust base.
What does the Dijon mustard do in this recipe?
A teaspoon of Dijon is spread directly on each halibut steak before the breadcrumb mixture goes on. It acts as a binder that helps the feta-basil crust adhere during the 12–15 minutes of baking at 400°F (200°C), and it adds a subtle savory note that complements the salty feta.
Does the cut of halibut matter for this recipe?
No — the article specifies full-cut steaks were used but confirms that any cut of halibut works. The key doneness indicator is that the crust is golden brown and the fish flakes easily with a fork after 12–15 minutes at 400°F.
