Honey-Dijon Panko Crusted Halibut

Preheat the oven to 375F. In a small bowl, whisk together the honey, Dijon mustard sea salt, Dijon mustard, and extra virgin olive oil. Lay the halibut in the Emile Henry Fish Steamer. Using a spatula or marinade brush, brush the honey-Dijon mixture onto the fish. Mix the Panko with the parsley and press onto the fish, the honey sauce will help it adhere. Season the salmon with pepper and put the lid on. Bake in the oven for 20 minutes and then remove the lid to brown the panko crust.