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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Halibut has a nice, mild flavor and meaty texture. Here it gets a boost with a crunchy, nutty crust that has lemony undertones. The flavors are further enhanced with the Dijon sauce that complements the fish perfectly. Best of all, it all comes together quickly in under 30 minutes – a welcome feature in this hectic time. Yield: 6-8 servings Note: If your minhag is to avoid all nuts through Hoshana Rabba, save this recipe for the second days.
6 (8-oz.) halibut fillets
salt
1 cup shelled pistachios
1 cup Panko crumbs or Gefen Bread Crumbs
1/4 cup Gefen Olive Oil
1/2 teaspoon lemon zest
pepper
2 tablespoons Gefen Mayonnaise
2 tablespoons coarse ground or wholegrain mustard
juice from 1 lemon
1/2 teaspoon salt
Preheat oven to 350°F. Line a baking sheet with Gefen Parchment Paper.
Rinse the fillets, pat dry, and place them on the prepared baking sheet. Season generously with salt and pepper.
In a small chopper or food processor, pulse the pistachios, panko crumbs, olive oil, and lemon zest.
Spoon the pistachio mixture evenly over the fish and press onto the top to create a crust. Bake uncovered at 350°F until the fish is opaque and cooked through (about 20 minutes, depending on your fish’s thickness).
To prepare the sauce, whisk together the mayonnaise, mustard, lemon juice, and salt.
Serve the fish warm with the sauce drizzled over it or on the side.
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