Roasted Halibut with Walnut Crust
['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 8-ounce halibut fillets (each about 1 inch thick)', '6 tablespoons butter, melted', 'Lemon wedges']
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.
*Available in the Asian foods section of some supermarkets and at Asian markets.
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