Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.

Ingredients(serves 6):

(6) 8-ounce Halibut Fillets (each about 1 inch thick)
Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)*
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 tablespoons butter, melted
Lemon wedges
Cooking Directions:
Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.