Parmesan Crusted Baked Halibut Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Parmesan Crusted Baked Halibut coats flaky fillets with golden panko-Parmesan crust for restaurant elegance perfect alongside roasted veggies or rice. Ready in 20 minutes, it serves 4 with crispy topping and tender lemony fish.

Why This Recipe Works

Mayonnaise binds crust without sogginess. Panko creates light crunch over dense Parmesan. Lemon zest brightens mild halibut perfectly. High-heat bake seals juices while browning top. Minimal prep maximum impact.

Ingredients & Prep

Halibut:

• 4 halibut fillets (6 oz each)
• 2 tbsp mayonnaise
• Salt + pepper

Crust:

• ½ cup panko breadcrumbs
• ½ cup grated Parmesan
• 1 tbsp lemon zest
• 2 tsp dried Italian seasoning
• 2 tbsp melted butter
• 1 garlic clove, minced

Step-by-Step Instructions

1. Preheat oven 425°F; line sheet with parchment.
2. Pat halibut dry; season both sides. Brush tops with mayonnaise.
3. Mix panko, Parmesan, lemon zest, seasoning, butter, garlic.
4. Press crust generously onto mayo-coated tops.
5. Bake 12-15 minutes until crust golden and fish flakes (145°F internal).

Flavor Variations

Storage Tips

Refrigerate 2 days; reheat 375°F 8 minutes.

FAQs

Crust falls off?
Press firmly; chill 10 minutes pre-bake.

Dry fish?
Don’t overcook; mayo keeps moist.

No panko?
Regular breadcrumbs work fine.

Conclusion

Parmesan Crusted Baked Halibut crunch-hugs elegance flaky perfection.

Parmesan Crusted Baked Halibut Recipe

Print Recipe

Parmesan Crusted Baked Halibut delivers crispy golden panko-Parmesan topping over flaky tender halibut fillets. Lemon-garlic-herb crust bakes in 15 minutes creating elegant weeknight dinner with restaurant-quality presentation.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 halibut fillets 6 oz each
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese grated
• 2 tbsp fresh parsley chopped
• 2 garlic cloves minced
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper
• Lemon wedges

Instructions

• 1. Preheat oven to 425°F (220°C). Line baking sheet with parchment and spray with oil.[web:276]
• 2. Pat halibut dry. Season both sides with salt and pepper.
• 3. Mix panko, Parmesan, parsley, garlic, lemon zest, olive oil, and pinch salt.
• 4. Brush fillets with Dijon mustard. Press panko mixture firmly on top.[web:274]
• 5. Bake 12-15 minutes until crust golden and fish flakes easily. Serve with lemon wedges.

Notes

• Don’t flip fillets – crust stays on top.[web:276]
• Press crust firmly for adhesion.
• Substitute cod or mahi-mahi if needed.

Nutrition

• Serving Size: 6 oz fillet
• Calories: 320
• Sugar: 0g
• Sodium: 580mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 85mg

Keywords: parmesan crusted halibut, baked halibut fillets, panko crusted fish