If you’re looking for a dreamy seafood dish, this Crispy Halibut with classic beurre blanc is it. I don’t know if my parents have ever loved a dinner I’ve cooked for them more than this – and it only takes a few minutes to make!

The key here is to fry up the “serving side” of halibut with Panko. Serve immediately with beurre blanc, a French sauce that only takes a few minutes to make. It can sit so make the beurre blanc first, then start your fish.

If you’ve never made beurre blanc before, you’re in for a treat. This rich and dreamy sauce is one of my absolute favorites and it’s perfect with this crispy fish!

This would be delicious with grilled asparagus and rice or couscous to slop up the sauce. I garnished the dish with some edible flowers and herbs from my garden, a quick and gorgeous touch when you make this dish for company!

Crispy Halibut

1 pound halibut
1/4 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Beurre blanc, recipe follows

1. Make beurre blanc, set aside.
2. Rinse halibut and pat dry with a paper towel. Season well with salt and pepper.
3. Dredge the top of the fish in flour, then beaten egg, coat with panko breadcrumbs. Only coat the top of the fish, not the skin side.
4. Heat 1 Tbsp of olive oil and 1 Tbsp of butter over medium heat in a large pan. Fry skin-side up for about four minutes or until crust is golden, then flip and cook for another 3-4 minutes or until the internal temperature is 130-135 degrees. Serve with beurre blanc, rice or couscous, and edible flowers or herbs.