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 (8 oz.) halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Preheat oven to 450F. 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.