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Parmesan-Panko Crusted Halibut

Parmesan-Panko Crusted Halibut

Our good friend Jake gave us some halibut he caught while in Alaska.  This recipe was inspired by my mother in law Fran who makes the best halibut!  She normally marinates the fish in an Italian dressing but since I didn’t have any on hand I just used lemon, olive oil, sea salt, and freshly cracked pepper.  I then tossed some panko crumbs with Parmesan, fresh parsley, garlic powder, salt and pepper then coated the fish in it.  I air baked it on high heat until it was flaky and tender on the inside and crunchy on the outside.  It was truly one of the best halibut dishes I have ever had.  The fish was fresh and delicious and the Parmesan panko topping made it extra special.

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 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.

Parmesan-Panko Crusted Halibut

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.

Parmesan-Panko Crusted Halibut

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Parmesan-Panko Crusted Halibut

Parmesan-Panko Crusted Halibut

Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2 -4

Ingredients

  • 2 halibut fillets skin remove
  • 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 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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45 Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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

  7. This recipe is perfect. You can’t go wrong, just adjust cooking time depending on the amount and size of the halibut.

  8. 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!

  9. 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…….. 🙂

    1. you’re a sweetie, thanks! cooking tonight for my bride (our first anniversary)… looking forward to surprising her with a nice fish dinner….
      George

  10. This sounds delicious! I just received some freshly caught pickerel fish from northern Manitoba and am going to try this tonight.

  11. 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.

  12. 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.

  13. 5 stars
    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??

  14. 5 stars
    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!

    1. Lucinda,

      I’m so glad you liked the recipe! Pairing it with white bean and carrot soup sounds delicious.

      -Pam

  15. 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!