Description
This Garlic Parmesan Crusted Halibut features tender, flaky fish topped with a golden, crispy panko-parmesan crust infused with garlic and herbs. Ready in just 20 minutes, it’s a restaurant-quality dish that’s perfect for weeknight dinners or special occasions.
Ingredients
4 halibut fillets (6 oz each, about 1 inch thick)
1 cup grated Parmesan cheese (freshly grated, not pre-packaged)
3 tablespoons minced fresh garlic
1 cup panko breadcrumbs
3 tablespoons olive oil
2 teaspoons dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt (for seasoning fish)
1/4 teaspoon black pepper (for seasoning fish)
1 teaspoon lemon zest (optional, for brightness)
Lemon wedges (for serving)
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Pat the halibut fillets completely dry with paper towels. Season both sides lightly with salt and pepper. Let rest at room temperature for 10 minutes.
3. In a medium bowl, combine the grated Parmesan cheese, minced garlic, panko breadcrumbs, olive oil, dried parsley, and 1/2 teaspoon black pepper. Mix until the texture resembles wet sand and the breadcrumbs are evenly coated with oil.
4. Place the halibut fillets on the prepared baking sheet, spacing them at least 2 inches apart. Press the crust mixture firmly onto the top of each fillet, creating an even layer about 1/4 inch thick. Let sit for 5 minutes.
5. Bake in the preheated oven for 12-15 minutes, until the crust is golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Remove from the oven and let rest for 3-5 minutes before serving. Use a wide spatula to carefully transfer each fillet to plates, keeping the crust intact.
7. Serve immediately with lemon wedges on the side.
Notes
For the crispiest crust, make sure to pat the fish completely dry before seasoning. Any moisture will create steam and make the topping soggy.
Don’t skip the resting period before and after cooking—it ensures even cooking and maximum moisture retention.
If your fillets are thicker than 1 inch, add 2-3 minutes to the cooking time. Thinner fillets may need 1-2 minutes less.
For an extra-crispy crust, place under the broiler for the last 30 seconds of cooking. Watch carefully to prevent burning.
Substitute cod, sea bass, or mahi-mahi if halibut isn’t available. Adjust cooking time based on thickness.
For a keto/paleo version, replace panko with crushed pork rinds or almond flour. Reduce cooking time by 2 minutes if using pork rinds as they crisp faster.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8 minutes to maintain texture.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (6 oz)
- Calories: 385
- Sugar: 1
- Sodium: 520
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 42
- Cholesterol: 95
Keywords: garlic parmesan halibut, crusted halibut, baked halibut, parmesan crusted fish, easy halibut recipe, weeknight fish dinner, healthy fish recipe, panko crusted halibut