Parmesan Crusted Halibut with Broccoli Rabe and Mashed Potatoes

January 31, 2020

This halibut dish is the perfect comfort food recipe.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 servings


1/3 cup roughly chopped parsley

1/3 cup olive oil

Kosher salt and freshly ground black pepper, to taste

2 bunches broccoli rabe, stems trimmed

1 lb Yukon gold potatoes, peeled and chopped

3/4 cup chicken stock

10 cloves garlic (6 roasted, 4 minced)

1/8 tsp crushed red chile flakes

1 shallot, minced

3/4 cup flour

2 eggs, beaten

1 cup panko bread crumbs

1/2 cup grated parmesan

4 (6 oz) Halibut fillets, boneless and skinless


1Purée parsley, 1⁄4 cup oil, salt, and pepper in a food processor until smooth; set aside. Bring a 4-qt. saucepan of salted water to a boil; cook broccoli rabe until just tender, 1–2 minutes. Drain and transfer to an ice bath until chilled; spread on paper towels to dry. Add potatoes and 2 cups water to pan; boil until tender, 18–20 minutes, then drain and return to pan. Add stock, roasted garlic, salt, and pepper; mash until smooth and keep warm.

2Heat 3 tbsp. oil in a 12″ skillet over medium-high heat. Add minced garlic, chile flakes, and shallot; cook until soft, about 1 minute. Add broccoli rabe, salt, and pepper; cook, stirring occasionally, until golden, 3–4 minutes. Transfer to a plate; keep warm.

3Place flour and eggs in 2 separate shallow dishes; mix panko and parmesan in another shallow dish. Wipe skillet clean; heat remaining oil over medium-high heat. Season halibut with salt and pepper; dredge in flour, dip in eggs, and coat in panko mixture. Fry, flipping once, until golden brown and cooked through, 3–4 minutes. To serve, divide mashed potatoes, broccoli rabe, and halibut between 4 plates; spoon reserved parsley sauce over halibut.

This recipe originally appeared on


0 Reviews

All fields are required to submit a review.