Baked Halibut With Lemon-Caper Dijonnaise

2 weeks ago 8

Democracy Dies successful Darkness

The delicate spirit of halibut requires a condiment that contains a mild-flavored Dijon-style mustard. Serve the food and mustard condiment with steamed potatoes and steamed greenish beans oregon asparagus.

Adapted from "A Return to Sunday Dinner," by Russell Cronkhite (Multnomah Gifts, 2003).

Ingredients

For the lemon-caper dijonnaise

3/4 cupful mayonnaise
2 tablespoons good-quality Dijon-style mustard
2 tablespoons freshly squeezed citrus juice
1 tablespoonful minced scallion (white and light-green parts)
Pinch coarse salt
1 tablespoonful minced capers (optional)

For the halibut

4 (6 ounces) halibut fillets of adjacent thickness, skinned if desired (may substitute cod)
1 spoon coarse salt
2 tablespoons good-quality Dijon-style mustard
1 1/2 cups good caller achromatic breadcrumbs
1 tablespoonful finely chopped caller flat-leaf parsley
3 tablespoons to 4 tablespoons butter, astatine country temperature
1 lemon, halved, positive further citrus wedges for serving

Nutritional Facts

Per serving

Calories
625
Fat
48 g
Saturated Fat
11 g
Carbohydrates
9 g
Sodium
1056 mg
Cholesterol
94 mg
Protein
38 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "A Return to Sunday Dinner," by Russell Cronkhite (Multnomah Gifts, 2003).

Tested by Russell Cronkhite.

Published March 11, 2026