Welcome to your new favorite fish recipe! This Garlic Parmesan Crusted Halibut is the perfect combination of a crispy, savory topping and tender, flaky fish. It’s an elegant dish that’s surprisingly easy to make, making it ideal for a quick weeknight dinner yet impressive enough for company. Forget dry, bland fish; this recipe guarantees a perfectly moist and flavorful result every single time. If you’ve been searching for a show-stopping seafood dish that comes together in under 30 minutes, you’ve found it.
The magic is in the topping—a simple yet powerful mix of Panko breadcrumbs, freshly grated Parmesan cheese, minced garlic, and herbs. This creates a delightful crust that provides a textural contrast to the delicate halibut beneath. We’re baking it to golden perfection, a method that not only locks in moisture but also makes for an incredibly easy cleanup. Let’s dive in and make a restaurant-quality meal right in your own kitchen.
Why This Garlic Parmesan Crusted Halibut Recipe is a Keeper
There are countless reasons to love this dish, but here are a few that will get you excited to preheat your oven:
- Incredibly Flavorful: The combination of sharp Parmesan, zesty garlic, and fresh herbs creates a crust that is bursting with savory flavor.
- Perfect Texture: We use Panko breadcrumbs for an extra crispy, airy crust that perfectly complements the tender, flaky halibut.
- Quick and Easy: With just 10 minutes of prep and about 15 minutes in the oven, this gourmet-tasting meal is on the table in under 30 minutes.
- Healthy and Lean: Halibut is a fantastic source of lean protein and omega-3 fatty acids, making this a dish you can feel great about serving.
The Key Ingredients for Perfect Crusted Halibut
The beauty of this recipe lies in its simplicity. We use a handful of high-quality ingredients to create a truly memorable meal. Here’s what you’ll need:
For the Halibut:
- Halibut Fillets: Look for thick, high-quality halibut fillets, about 1 to 1.5 inches thick. This ensures the fish stays moist while the crust gets golden brown. You can use fresh or frozen (just be sure to thaw it completely).
- Olive Oil: To help the crust adhere and keep the fish moist.
- Salt and Black Pepper: To season the fish foundationally.
For the Parmesan Crust:
- Panko Breadcrumbs: The star for a light, crispy texture. Do not substitute with regular breadcrumbs if you want that signature crunch.
- Parmesan Cheese: Freshly grated is a must! It melts and browns better than pre-shredded varieties and delivers a much richer, nuttier flavor.
- Garlic: Freshly minced garlic provides the best flavor.
- Melted Butter: This binds the topping ingredients together and adds richness, ensuring the crust becomes golden and delicious.
- Fresh Parsley: Adds a pop of color and fresh, herbaceous flavor.
- Lemon Zest: Brightens up the entire dish and cuts through the richness of the butter and cheese.
How to Make Garlic Parmesan Crusted Halibut: A Step-by-Step Guide
Achieving a perfectly cooked, crispy fish is easier than you think. Follow these simple steps for a flawless result.
Step 1: Prepare the Halibut
First, preheat your oven to 400°F (200°C). Pat the halibut fillets completely dry with a paper towel. This is a critical step! Removing excess moisture is the secret to preventing a soggy crust and ensuring the fish bakes perfectly instead of steaming.
Step 2: Season the Fish
Place the dried fillets on a baking sheet lined with parchment paper. Drizzle both sides with olive oil and season generously with salt and pepper. This creates the first layer of flavor.
Step 3: Mix the Topping
In a small bowl, combine the Panko breadcrumbs, freshly grated Parmesan cheese, minced garlic, melted butter, chopped fresh parsley, and lemon zest. Mix everything together until it resembles coarse, wet sand. This mixture is the heart of our Garlic Parmesan Crusted Halibut.
Step 4: Crust the Halibut
Now, generously press the Panko mixture evenly over the top of each halibut fillet. Don’t be shy here; a thick crust means more flavor and crunch. The melted butter in the mixture will help it adhere nicely to the fish.
Step 5: Bake to Perfection
Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The fish is done when it flakes easily with a fork and the crust is a beautiful golden brown. The internal temperature should reach 145°F (63°C) on an instant-read thermometer.
Expert Tips for the Best Results
Want to elevate your halibut game? Keep these professional tips in mind.
- Don’t Overcook the Fish: Halibut is a lean fish, which means it can dry out quickly. Keep a close eye on it and check for doneness around the 12-minute mark. The fish will continue to cook slightly from residual heat after you remove it from the oven.
- Fresh is Best: While you can use frozen halibut, fresh-caught will always provide the best flavor and texture. If using frozen, make sure it’s fully thawed and thoroughly patted dry.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly. Grating a block of Parmesan fresh makes a huge difference in the final crust.
Delicious Serving Suggestions
This Garlic Parmesan Crusted Halibut is a versatile main course that pairs beautifully with a variety of sides. Here are some of our favorite combinations:
- Vegetables: Serve alongside some Healthy Sautéed Vegetables (coming soon) or these incredible Honey Balsamic Brussels Sprouts (coming soon).
- Starches: A bed of creamy risotto, roasted potatoes, or a simple pasta dish like this Creamy Garlic Parmesan Orzo (coming soon) would be a perfect match.
- Salads: A simple green salad with a lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the fish.
For another fantastic fish dinner idea, be sure to check out our recipe for Baked Cajun Salmon (coming soon).
Variations and Substitutions
While this recipe is fantastic as is, feel free to make it your own!
- Different Fish: This parmesan crust works wonderfully on other firm white fish like cod, haddock, or even tilapia.
- Add Some Spice: Mix in a pinch of red pepper flakes into the breadcrumb mixture for a little kick of heat.
- Herb Variations: Try adding other fresh herbs like dill, chives, or thyme to the crust for a different flavor profile.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat and maintain some of the crust’s crispiness, it’s best to use an oven or an air fryer set to 350°F (175°C) for a few minutes until warmed through. We do not recommend using a microwave, as it can make the crust soggy and the fish rubbery.
Absolutely! To make this in an air fryer, preheat it to 380°F (193°C). Place the crusted fillets in the basket in a single layer and cook for 8-10 minutes, or until the fish is cooked through and the crust is golden.
Yes, you can use frozen halibut. However, it is crucial to thaw it completely before you begin. Once thawed, pat it very dry with paper towels to remove all excess moisture, which ensures a crispy crust.
The key to moist halibut is to not overcook it. For a 1 to 1.5-inch thick fillet, 12-15 minutes is usually perfect. Check for doneness by seeing if it flakes easily with a fork. Remove it from the oven as soon as it’s done, as it will continue to cook from residual heat.
This dish pairs wonderfully with a variety of sides. We recommend serving it with roasted asparagus, a creamy parmesan orzo, sautéed vegetables, or a simple green salad with a lemon vinaigrette.
The ideal temperature for baking halibut is 400°F (200°C). This high heat helps cook the fish quickly so it stays moist while allowing the crust to become golden brown and crispy.
Absolutely! To make this in an air fryer, preheat it to 380°F (193°C). Place the crusted fillets in the basket in a single layer and cook for 8-10 minutes, or until the fish is cooked through and the crust is golden.
Yes, you can use frozen halibut. However, it is crucial to thaw it completely before you begin. Once thawed, pat it very dry with paper towels to remove all excess moisture, which ensures a crispy crust.
The key to moist halibut is to not overcook it. For a 1 to 1.5-inch thick fillet, 12-15 minutes is usually perfect. Check for doneness by seeing if it flakes easily with a fork. Remove it from the oven as soon as it’s done, as it will continue to cook from residual heat.
This dish pairs wonderfully with a variety of sides. We recommend serving it with roasted asparagus, a creamy parmesan orzo, sautéed vegetables, or a simple green salad with a lemon vinaigrette.
The ideal temperature for baking halibut is 400°F (200°C). This high heat helps cook the fish quickly so it stays moist while allowing the crust to become golden brown and crispy.
The Perfect Garlic Parmesan Crusted Halibut Awaits
This recipe proves that you don’t need complicated ingredients or techniques to create a truly spectacular meal. With its crunchy, cheesy crust and perfectly flaky interior, this Garlic Parmesan Crusted Halibut is sure to become a staple in your dinner rotation. We hope you love it as much as we do!
If you try this recipe, please leave a comment below and let us know how it turned out! For more delicious inspiration, be sure to follow us on Pinterest.
Garlic Parmesan Crusted Halibut: The Ultimate Weeknight Dinner
This Garlic Parmesan Crusted Halibut features tender, flaky fish with a crispy, savory topping of Panko, Parmesan, and garlic. A restaurant-quality meal ready in under 30 minutes, it's the perfect easy and elegant weeknight dinner solution.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Pat the halibut fillets completely dry with paper towels. Place them on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
- In a small bowl, combine the Panko breadcrumbs, grated Parmesan, minced garlic, melted butter, chopped parsley, and lemon zest. Mix until well combined and the mixture resembles wet sand.
- Press the Panko mixture firmly and evenly onto the top of each halibut fillet, creating a thick crust.
- Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden brown. The internal temperature should reach 145°F (63°C).
- Serve immediately, with lemon wedges on the side if desired.
Notes
Do Not Overcook: Halibut is lean and cooks quickly. Check for doneness at the 12-minute mark to ensure it stays moist and tender.
Use Freshly Grated Parmesan: For the best flavor and melting quality, grate your own cheese. It makes a significant difference in the final result.
Garlic Parmesan Crusted Halibut: The Ultimate Weeknight Dinner
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Pat the halibut fillets completely dry with paper towels. Place them on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
- In a small bowl, combine the Panko breadcrumbs, grated Parmesan, minced garlic, melted butter, chopped parsley, and lemon zest. Mix until well combined and the mixture resembles wet sand.
- Press the Panko mixture firmly and evenly onto the top of each halibut fillet, creating a thick crust.
- Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden brown. The internal temperature should reach 145°F (63°C).
- Serve immediately, with lemon wedges on the side if desired.
Notes
Use Freshly Grated Parmesan: For the best flavor and melting quality, grate your own cheese. It makes a significant difference in the final result.
