Halibut

Halibut Filets
1 C. Panko*
½ C. Grated parmesan
Coarse Salt
Black Pepper
Juice of large lemon
Butter and EVOO

Rinse filets, pat dry and squeeze lemon juice over both sides. Sprinkle with salt and pepper. Mix Panko and cheese. Coat filets with crumb mixture. Melt a few pats of butter and some EVOO in a non-stick pan over medium high heat. Cook fish about five minutes per side, until flakey.

* A sort of Japanese bread crumb. Much lighter coating for fish than a traditional breadcrumb.