Parmesan-Panko Crusted Halibut
Our good friend Jake gave us some halibut he caught while in Alaska!!! This recipe for parmesan-panko crusted halibut was inspired by my mother-in-law Fran who makes the best halibut. I air-baked it on high heat until it was flaky and tender on the inside and crunchy on the outside. This parmesan-panko crusted halibut paired nicely with some asparagus and homemade tartar sauce.
Parmesan-Panko Crusted Halibut
Ingredients:
- 2 halibut fillets skin removed
- 1 tbsp olive oil divided
- Juice from 1/2 lemon
- Sea salt and freshly cracked pepper to taste
- ½ cup plain panko crumbs
- ¼ cup of Parmesan cheese
- 1 tbsp fresh parsley chopped
- 1/4-1/2 tsp garlic powder
- Cooking spray
How to Make Parmesan-Panko Crusted Halibut
Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
Line a baking sheet with tin foil. Place a wire cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
Place the baking sheet in the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.
Equipment
Ingredients
- 2 halibut fillets skin removed
- 1 tbsp olive oil divided
- Juice from 1/2 lemon
- Sea salt and freshly cracked pepper to taste
- ½ cup plain panko crumbs
- ¼ cup of Parmesan cheese
- 1 tbsp fresh parsley chopped
- 1/4-1/2 tsp garlic powder
- Cooking spray
Instructions
- Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
- Line a baking sheet with tin foil. Place a wire cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
- Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
- Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
- Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray.
- Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky.
- Remove from the oven and serve with a lemon wedge. Enjoy.
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Love, love, love that crust! And I’m so jealous of your friends who provide you with such amazing halibut!
Hi Pam,
I love halibut and the addition of parmesan and also love panko crumbs because they are so crunchy and don’t become soggy. The idea of baking the fish instead of frying it its fantastic so, this recipe is a must try and very soon!
Cheers and hope you have a lovely weekend,
Lia.
The halibut looks amazing! I love halibut. Congrats on the nomination….just voted for you. Can I do it everyday or is it a one time thing? Hope you win!!!
Wow does this ever look good Pam! A perfect tasty and healthy meal.
I voted for you too!
You have fresh caught halibut?! SO jealous!!
I voted! This sounds delicious – thanks for the tips about the cooling rack and putting the fish in the refrigerator prior to baking. Very helpful!
Mmm that crust does sound mighty tasty! I’ve never heard of marinating the fish before you breaded it but what a great idea to add some flavor!
I totally voted for you! I hope you win! This dinner looks fabulous. I will be making it for sure.
The idea of baking the fish its fantastic….looks delicious….Pam, I can´t vote for you, it´s impossible for Spain… I´m sorry.
Have a lovely weekend.
I love halibut and haven’t had it in a long time. May have to get some and try this.
Pam- congratulations on your nomination! This fish sounds amazing. You have the greatest friends and neighbors…they are always giving you awesome fresh veggies and fish! Ok…I’m off to vote for you. You SO deserve to win it!
Perfect timing! We too were just gifted with Alaskan halibut. Can’t wait to try your recipe. Thanks!
Very crisp and delicious. Love the wild rice and asparagus as the side…a wholesome meal, Pam.
Just found your blog and it looks great! I’m a new food blogger and I’m having a great time seeing what others are doing. Awesome job on building yours. I’ll be following you!
Looks like a delicious halibut dish. I just fixed my last piece a week ago and wish I’d waited for your recipe.
what a fantastic looking plate, i love fish like this!
That first photo is so gorgeous it almost makes me want to eat fish;)
I voted for you.
Amazing !! Miam
yum this looks so good. I have been trying to eat more fish lately in my revised eating plan, I hate calling it a diet 🙂
This halibut sounds amazing. I voted for you. Good luck, I hope you win!!
This sounds so good! Looks so comforting and tasty 😀
Absolutely superb recipe!
Thanks so much for sharing
Glenmoore, PA
Made this to the T except I pan fried it in a mixture of EVOO and canola oil on medium low… 5 mins a side and it was fab! Halibut was fresh and about a 1/2 inch thick or so… I have never heard of this website and this came up when I googled crusted halibut. Thanks for a great recipe!
I love Panko and simply did a search on Halibut and Panko and your recp came up! Cooked it tonight for my wife and best friend and all I can say was, NOTHING LEFT! I did substitute a small filet of Chile Sea Bass for one of the Halibut pieces and offered both with the panko parmesan crust and it was fantastic.
Thanks,
Rick
This recipe is perfect. You can’t go wrong, just adjust cooking time depending on the amount and size of the halibut.
This was perfect! We catch catfish and bass for the freezer and im always looking for a new idea. I have tried other parm crusted receipes and this is the best in taste, prep and nutrition. No mayo or butter needed. I used progresso lemon pepper pankowith a little garlic powder. I accidentally skipped the step to put it into the fridge and very little came off the fish. I will definitely pass this on!
This was excellent! Thank you, my Good Friday dinner was a huge success.
want to try recipe but you say “1/2 lemon juice” ….. is that 1/2 tbsp.? 1/2 tsp? 1/2 cup or quart or gallon or what????? (sorry, I am such a stickler for detail! … must be the virgo in me…….. 🙂
Sorry about that…. I meant juice from half a lemon. Hope this helps.
Pam
you’re a sweetie, thanks! cooking tonight for my bride (our first anniversary)… looking forward to surprising her with a nice fish dinner….
George
I had on hand parm-roman cheese and used it. I also toasted panko crumbs for 4-5 mins.,let cool. Great recipe!
This sounds delicious! I just received some freshly caught pickerel fish from northern Manitoba and am going to try this tonight.
Great recipe. Crispy on the outside and flaky on the inside. Uses easy to find everyday ingredients and simple to make. I baked mine on the BBQ so I didn’t heat up my house and used a disposable foil pan with a wire rack for easy clean up.
I just got some fresh Halibut (my sweetie caught)
Your recipe appeals to my idea of simple along with fresh taste of the fish itself.
I made this last weekend and it was fantastic! And so easy to make. Thank you!
I’ve made this using cod instead of halibut and it is delicious and so easy to do! I know you posted this recipe some years back, but can you tell me what the side dish is in the image? And, do you have a recipe for it??
Roberta,
I’m so glad you enjoyed the recipe. Using cod is a great idea.
The rice is from a box of Farmhouse brand Long Grain and Wild Rice.
The asparagus recipe is here: https://fortheloveofcooking.net/2013/06/roasted-asparagus-with-dijon-lemon-sauce.html
-Pam
Just had Halibut delivered and decided to try this recipe without waiting. Excellent and Yummy! Really thick Halibut so kept testing the temp before removing it for doneness. Complimented it with White Bean and Carrot soup. Glad I found this!
Lucinda,
I’m so glad you liked the recipe! Pairing it with white bean and carrot soup sounds delicious.
-Pam
I wish you had the ability to share through email.
Moist, succulent, well-flavored fish with a delightful crunchy crust. It was perfect! Thank you! Great tip about the cooling rack and refrigeration before baking. Definitely a keeper recipe!
Linda,
I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.
-Pam
Not sure if you’ll see this comment but in the article, you mentioned air frying the fish but the recipe says using oven. Do you have tips on using air fryer to cook the fish? If so, how long and what temp?
Thanks. Can’t wait to try this recipe. We have fresh halibut and I am thrilled about it.
Vivian,
This recipe was created before the air fryer was. The method of cooking the fish on the rack on the baking sheet in the oven will help circulate the air which cooks the fish more evenly. I don’t own an air fryer so I can’t advise on how to make this recipe using one. I hope that helps and you enjoy this recipe.
-Pam
The halibut was a huge hit! My husband says that was restaurant quality! Thank you so much. This will be a favorite in our household! I paired with some couscous and roasted carrots. So delish!
Vivian,
I’m so glad you and your husband enjoyed this recipe. Thank you for taking the time to let me know.
-Pam
I think I just made the world’s best halibut. Thank you so much for the recipe!! Love the tip to use the cooling rack.
Gail,
Thanks for making my day. I’m so glad you loved this recipe.
-Pam
This is the best and easiest halibut recipe I have ever had!! I have made it twice in the past 2 weeks and as long as halibut is in season at my local Arizona Costco I will continue to enjoy. It is restaurant quality. I made one change ONLY because I don’t use regular Parmesan cheese. I used the 4 cheese stuff.
Lili,
I’m so happy you are loving this recipe! Thank you for taking the time to let me know.
-Pam
Amazing recipe! Used my last pack of the halibut I caught for this recipe. So good my wife says I can go back to Alaska and get some more!
John,
I’m so happy you and your wife enjoyed this recipe! Thanks for letting me know. Lucky you to be able to fish for halibut in Alaska!!!
-Pam
Loved this. This is an easy go to recipe.
Mark,
I’m so happy you enjoyed this recipe. Thanks for taking the time to let me know.
-Pam
I’m a little bored so I’m going to try this just for the halibut! 🙂
We love this recipe! I’ve made it with cod as well as with halibut and both are yummy – the crust is amazing. I use fresh parsley and grate my own Parmesan. I think the flavors are a perfect compliment to a meaty white fish. It pairs nicely with any vegetable too. Enjoy!
I’ve lived across the street from a commercial fishing harbor for 46 years. I cook a lot of fish. This recipe is now my go-to favorite. I have many recipes from local restaurants and friends. This one serves as the best base you can have to use with various toppings.
Patrick,
Thanks for such a nice comment! I’m really happy you enjoy this recipe–my family does too! I appreciate you taking the time to let me know.
-Pam