Lemon Rice Crusted Halibut

Written by zazi

Simply reduce puffed rice to powder, flavor with lemon, and make any breadcrumbs with it!

Practical information

  • Number of people 4
  • Preparation time 30 minutes
  • Cooking time 35 minutes
  • Degree of difficulty Easy
  • Cost Inexpensive


  • 4  tablespoons  of vegetable oil
  • 100 g of  rice (the wild can bring an original color)
  • 1 large lemon
  • 200 g  of flour (rice for a gluten-free recipe)
  • 2  large eggs
  • 4  x 150 g of halibut fillets (or hake, cod)
  • Salt and pepper from the mill
  • lemon wedges (for serving)


Heat 2 tablespoons of oil in a medium skillet over medium heat. 
Add the rice and cook, stirring occasionally, until the kernels open like popcorn and are lightly browned, about 2 minutes. 
Transfer to paper towels, zest a lemon on top, and let cool. 
Pour into a food processor or blender and reduce to a fine powder. : add a little more lemon zest (you can also add green if you wish.
Salt and pepper and mix a little more.

Preheat the oven to 180 ° C. 
Put the flour in a shallow bowl. 
Beat the eggs and 1 teaspoon of water in a shallow bowl. 
Place the wild rice powder in a baking dish. 
Season the fish with salt and pepper. 
Work 1 fillet at a time, dipping in flour, shake off excess, then dip in egg mixture, turning to coat well. 
Cover with a coat of rice powder, pressing gently to adhere well.?

Heat 2 tablespoons of oil in a large nonstick skillet or ovenproof dish over medium heat. 
Cook the fish until golden brown, about 2 minutes per side. 
Transfer the pan to the oven and let the fish roast until evenly browned about 3 minutes. 
Serve with lemon wedges. ?

In advance:
 wild rice powder can be made 3 days in advance and put in an airtight box.

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