We love fish, especially easy to prepare fish! Our frozen black cod and Arctic char fillets would both work in this recipe, but we really love sweet, meaty halibut. Thaw fish overnight in the refrigerator and then this recipe comes together very quickly.
We are using Greek yogurt, flavoured with garlic flowers, lemon juice and chopped kalamatas as the “glue” for the herbed panko to adhere to the fish. The yogurt helps hold the panko, but also keeps the fish moist.
If you don’t have an air fryer, simply bake in the oven. Serve with a green salad for a quick and flavourful weeknight dinner.
Directions
- In a small bowl, combine yogurt, garlic flowers, lemon zest, olives, salt and pepper.
- In another bowl, combine breadcrumbs with parsley.
- Spread yogurt mixture evenly on top of halibut fillets, then top with panko mixture.
- Preheat air fryer to 400°F. Line basket with foil and grease with olive oil.
- Place fish, panko side up in fryer basket and drizzle with olive oil.
- Cook until tops are golden and internal temperature of fish is 158°F, about 10-12 minutes.
Ingredients
- 3 Tbsp Farm Boy™ Organic Plain Greek Yogurt (500 g)
- 1 tsp Farm Boy™ Garlic Flowers (190 ml)
- 1 tsp lemon juice
- 2 Tbsp Farm Boy™ Jumbo Kalamata Olives (370 ml) pitted and chopped
- salt and black pepper pinch
- 1/3 cup panko breadcrumbs
- 1 Tbsp parsley minced
- 2 fillets Farm Boy™ Frozen Halibut (340 g)
- 1 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
