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An extreme close-up of the crispy panko crust on an oven-roasted halibut fillet, showing the melted parmesan and flecks of parsley.

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 halibut fillets (6 oz each, about 1-1.5 inches thick) Ensure they are patted completely dry.
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese freshly grated
  • 3 cloves garlic minced
  • 4 tbsp butter melted
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon zest

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. Press the Panko mixture firmly and evenly onto the top of each halibut fillet, creating a thick crust.
  5. 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).
  6. 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.