Dijon and Almond–Crusted Halibut with Lemon and Parsley

Ingredients

• 4 portions Vital Choice halibut (6 ounces each)
• 5 teaspoons Vital Choice extra virgin olive oil
• 1/3 cup raw almonds
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons Dijon mustard
• 3 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 400°F.
2. Lightly brush a baking sheet with olive oil. Place the almonds in the bowl of a food processor and pulse until coarsely chopped. Transfer to a plate.
3. Season the halibut with the salt and pepper; brush the flesh side of each fillet with 1 teaspoon of the mustard. Dip the mustard side of each fillet into the almonds, pressing firmly to help the nuts adhere. Place the fillets, nut-crusted side facing up, on the prepared baking sheet.
4. Bake the halibut until the fish flakes easily with a fork and the nuts are browned, about 10 minutes. Remove from the oven.
5. Combine the parsley, lemon juice, lemon zest and olive oil in a small bowl. Spoon over the fish and serve immediately.