Garlic Parmesan Crusted Halibut: The Ultimate Crispy Fish Dinner

Welcome to the recipe that will redefine your weeknight dinners. This Garlic Parmesan Crusted Halibut is everything you want in a sophisticated yet simple meal: flaky, tender fish with an unbelievably crispy, savory, and golden-brown crust. Forget soggy breading and bland fish; this recipe guarantees a restaurant-quality result from your own oven in under 30 minutes. It’s the perfect way to turn a beautiful piece of halibut into a memorable main course that will have everyone asking for seconds. We’re not just making fish; we’re creating the ultimate seafood experience.

This dish strikes the perfect balance between elegance and ease. The secret lies in the topping—a simple mixture of panko breadcrumbs, freshly grated Parmesan, minced garlic, and herbs. This combination creates a crust that not only provides incredible texture but also seals in the moisture, ensuring the halibut steams to flaky perfection underneath. Let’s get started on your new favorite fish recipe.

Why You’ll Love This Garlic Parmesan Crusted Halibut Recipe

• Incredibly Flavorful: The combination of sharp Parmesan, zesty garlic, and fresh herbs creates a powerhouse of flavor that perfectly complements the mild, sweet taste of halibut.
• Perfectly Crispy Texture: We use Panko breadcrumbs, the secret to a light and truly crispy crust that stays crunchy. No more soggy toppings!
• Quick and Easy: With just 10 minutes of prep and about 15 minutes in the oven, this is a perfect meal for busy weeknights when you want something special without the fuss.
• Healthy and Lean: Halibut is a fantastic source of lean protein and omega-3 fatty acids. This baked recipe is a much healthier alternative to deep-fried fish.

The Key Ingredients for Success

The magic of this dish comes from using simple, high-quality ingredients. Here’s what you’ll need to bring this Garlic Parmesan Crusted Halibut to life.

For the Halibut:

• Halibut Fillets: Look for thick, firm fillets of similar size to ensure even cooking. About 1.5 inches thick is ideal.
• Olive Oil: To help the crust adhere and to keep the fish moist.
• Salt and Black Pepper: To season the fish foundationally.

For the Parmesan Crust:

• Panko Breadcrumbs: Do not substitute with regular breadcrumbs! Panko provides a lighter, crispier texture.
• Parmesan Cheese: Freshly grated is a must. It melts better and has a far superior flavor than pre-shredded varieties.
• Garlic: Freshly minced garlic provides the best, most aromatic flavor.
• Fresh Parsley: Adds a touch of freshness and color.
• Melted Butter: This is the key to binding the topping and making it rich and golden.
• Lemon Zest: Brightens up the entire dish and cuts through the richness.

Step-by-Step Instructions for Perfect Garlic Parmesan Crusted Halibut

Follow these simple steps for a foolproof and delicious result every time.

1. Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Pat the halibut fillets completely dry with a paper towel. This is a crucial step for a crispy crust!
2. Season the Fish: Brush the fillets on all sides with olive oil and season generously with salt and pepper. Place them on a baking sheet lined with parchment paper.
3. Mix the Topping: In a small bowl, combine the panko breadcrumbs, freshly grated Parmesan, minced garlic, chopped parsley, and lemon zest. Pour in the melted butter and mix with a fork until everything is evenly moistened and resembles coarse crumbs.
4. Apply the Crust: Generously press the panko mixture evenly over the top of each halibut fillet. Don’t be shy here; a thick crust is a happy crust!
5. Bake to Perfection: Bake for 12-15 minutes, or until the crust is golden brown and the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Serve Immediately: Serve hot with a squeeze of fresh lemon juice for extra brightness.

Expert Tips for the Best Crusted Halibut

• Don’t Overbake: Halibut is a lean fish and can dry out quickly. Start checking for doneness at the 12-minute mark. It should be tender and flake easily.
• Fresh is Best: While frozen halibut can be used (make sure it’s fully thawed and patted very dry), fresh halibut will always yield a more tender and flavorful result.
• Grate Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly. Grating your own Parmesan from a block makes a world of difference.

What to Serve with Your Halibut

This Garlic Parmesan Crusted Halibut pairs wonderfully with a variety of sides. For a complete and balanced meal, try serving it with our creamy garlic parmesan orzo, which complements the flavors perfectly. A side of simple sautéed vegetables or crispy roasted cauliflower adds a healthy touch. If you’re looking for other seafood inspiration, our quick and easy ginger-soy fish is another fantastic option.

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Can I use frozen halibut for this recipe?

Yes, you can use frozen halibut. However, it is crucial to thaw it completely and pat it very dry with paper towels before seasoning. Removing excess moisture is key to achieving a crispy crust.

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What is the best internal temperature for cooked halibut?

The ideal internal temperature for halibut is 145°F (63°C). Use a meat thermometer to check for doneness without overcooking. The fish should be opaque and flake easily with a fork.

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How do I prevent the Parmesan crust from getting soggy?

To ensure a crispy crust, make sure you pat the halibut fillets completely dry, use Panko breadcrumbs (not regular), and press the topping firmly onto the fish. Also, serve it immediately after baking.

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What can I substitute for halibut?

If you can’t find halibut, this recipe also works well with other firm white fish like cod, mahi-mahi, or sea bass. You may need to adjust the cooking time slightly depending on the thickness of the fillet.

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Can I prepare the crust topping ahead of time?

Absolutely! You can mix all the ingredients for the crust (panko, Parmesan, garlic, parsley, zest) and store it in an airtight container in the refrigerator for up to 2 days. Just add the melted butter right before you’re ready to bake.

A Perfect Dish for Any Occasion

Whether you’re hosting a dinner party or simply elevating a Tuesday night meal, this Garlic Parmesan Crusted Halibut recipe is a guaranteed winner. It’s a dish that feels special and indulgent but is secretly simple to create. Give this recipe a try and watch it become a staple in your culinary repertoire. We’d love to see your creations—share them on Pinterest and let us know what you think in the comments!

Garlic Parmesan Crusted Halibut

FL Recipes

Garlic Parmesan Crusted Halibut: The Ultimate Crispy Fish Dinner

This Garlic Parmesan Crusted Halibut recipe features a tender, flaky fish with an unbelievably crispy, savory crust. A restaurant-quality meal made in under 30 minutes, it's the perfect easy and elegant dinner for any night of the week.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 fillets

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 485

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 halibut fillets (6 oz each, about 1.5 inches thick) Ensure fillets are patted completely dry.
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese Freshly grated is highly recommended.
• 2 cloves garlic finely minced
• 2 tbsp fresh parsley chopped
• 1 tsp lemon zest
• 4 tbsp unsalted butter melted

Equipment

• 1 Baking Sheet
• 1 Mixing Bowl

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat halibut fillets dry with a paper towel.
2. Brush the fillets on all sides with olive oil and season with salt and pepper. Arrange them on the prepared baking sheet.
3. In a small bowl, combine panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, and lemon zest. Pour in the melted butter and mix with a fork until the mixture is evenly moistened.
4. Press the panko mixture firmly and evenly over the top of each halibut fillet, creating a thick layer.
5. Bake for 12-15 minutes, until the crust is golden brown and the fish flakes easily with a fork (internal temperature should reach 145°F or 63°C).
6. Serve immediately, with fresh lemon wedges on the side for squeezing over.

Nutrition

Calories: 485kcalProtein: 45gFat: 25gFiber: 1g

Notes

Do Not Overcook: Halibut is lean and can dry out. Check for doneness at the 12-minute mark.
Use Freshly Grated Parmesan: It melts better and provides superior flavor compared to pre-shredded cheese.
Pat the Fish Dry: This step is critical for ensuring the crust adheres properly and becomes crispy.

Keyword baked halibut,crispy halibut,garlic parmesan crusted halibut

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