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Wrapped Halibut Gratin with Microgreens

Halibut fillets banded with prosciutto, topped with a Dijon, Parmesan and panko crust, baked until golden and finished with lemony microgreens.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 380
Ingredients Method

Ingredients
  

  • Halibut and Wrap
  • 4 skinless halibut fillets 6 oz (170 g) each and about 1 inch (2.5 cm) thick
  • 8 thin slices prosciutto about 3 oz or 85 g, 1 to 2 slices per fillet
  • 1/2 teaspoon freshly ground black pepper
  • Gratin Crust
  • 2/3 cup 40 g panko breadcrumbs
  • 2/3 cup 55 g finely shredded Parmesan
  • 1 teaspoon lemon zest from 1 lemon
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon melted butter 14 g
  • 2 tablespoons Dijon mustard 30 g
  • 2 teaspoons olive oil 10 ml
  • Microgreen Topping
  • About 2 oz 55 g microgreens, roughly 3 loosely packed cups
  • 1 tablespoon lemon juice 15 ml
  • 1 tablespoon olive oil 15 ml
  • Lemon wedges for serving

Method
 

  1. Heat the oven. Set the oven to 400°F (200°C) with a rack in the center, and line a rimmed baking sheet with parchment paper.
  2. Dry the fish. Pat the fillets with paper towels until the surface looks matte, then season both sides with the pepper. Skip the salt.
  3. Wrap the fillets. Wrap a slice of prosciutto around the sides of each fillet like a belt, overlapping the ends underneath and leaving the top bare. Add a second slice if the first does not reach all the way around. Set each fillet on the baking sheet seam side down.
  4. Mix the crumbs. Stir together the panko, Parmesan, lemon zest, garlic powder and pepper. Drizzle in the melted butter and toss until the crumbs look evenly moist and clump slightly when squeezed.
  5. Add the mustard layer. Stir the Dijon and olive oil together, then spread a thin, even layer over the top of each fillet.
  6. Press on the crust. Pack the crumb mixture firmly onto the mustard in a thick, even layer. The crumbs should stay put when the fillet is tilted.
  7. Bake. Bake for 12 to 15 minutes, checking from 10 minutes. The fish is done when a thermometer in the thickest part reads 145°F (63°C), the flesh is opaque and flakes at the edge, and the topping is golden brown.
  8. Brown the top if needed. If the fish is done but the crust looks pale, broil for 1 to 2 minutes, watching constantly, until golden.
  9. Dress the greens. Just before serving, toss the microgreens with the lemon juice and olive oil in a bowl until lightly glossy.
  10. Serve. Rest the fillets for 2 minutes, set them on plates, pile the microgreens on top and add a lemon wedge. Serve right away.