Parmesan Crusted Halibut Dinner

This baked Parmesan Crusted Halibut transforms a simple fish fillet into a restaurant-quality dinner in just 20 minutes. The delicate halibut gets elevated with a crispy, flavorful crust while remaining perfectly tender and flaky inside.

I discovered this recipe when looking for ways to make fish more appealing to my family. Now it's requested at least twice a month and has converted even the most reluctant seafood eaters at my table.

Ingredients

• Halibut fillets: Look for firm flesh with a mild scent. The fresher the fish the better the result
• Olive oil: Creates the base for the crust to adhere while adding richness
• Fresh lemon: Brightens the dish with acid that complements the fish perfectly
• Panko breadcrumbs: Creates a lighter crispier crust than regular breadcrumbs
• Parmesan cheese: Use freshly grated for best flavor and texture
• Italian Seasoning: Provides a blend of herbs in one convenient addition
• Lemon zest: Intensifies the citrus flavor throughout the crust
• Garlic powder: Adds savory depth without overpowering the delicate fish
• Salt and pepper: Essential for enhancing all the flavors

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 425 degrees. This higher temperature ensures a crispy crust while quickly cooking the fish to prevent drying. Spray your baking pan with cooking spray to prevent sticking.

Prepare the fish:

Place the halibut fillets on a plate and drizzle with freshly squeezed lemon juice from half the lemon. The acid slightly firms the exterior of the fish while adding brightness. Carefully brush a thin layer of olive oil over the entire top surface. This creates the adhesive for your crumb mixture. Season with salt and pepper to enhance the natural flavors.

Create the crust mixture:

In a small bowl combine the panko breadcrumbs parmesan cheese Italian seasoning garlic powder and lemon zest. The panko provides crunch the cheese adds savory richness and the seasonings infuse the crust with Mediterranean flavors. Mix well to distribute all ingredients evenly.

Apply the topping:

Spoon the breadcrumb mixture generously over each fillet pressing lightly to help it adhere. Try to create an even layer ensuring the entire top surface is covered for maximum flavor and texture.

Bake to perfection:

Place the prepared fillets in the preheated oven and bake for 10 to 15 minutes. The fish is done when it turns opaque and flakes easily with a fork. The crust should be golden brown and crispy. Serve immediately with remaining lemon wedges.

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Halibut has been my go-to fish for entertaining because its mild flavor pleases everyone while still feeling special. I once served this at an impromptu dinner party when I had nothing else planned and my friends still talk about that meal years later. The contrast between the crunchy topping and the tender fish creates a textural magic that elevates a simple ingredient.

Perfect Pairings

This Parmesan Crusted Halibut pairs beautifully with roasted asparagus and garlic mashed potatoes for a complete meal. The bright green vegetable and creamy starch complement the crispy fish wonderfully. For a lighter option serve alongside a lemon arugula salad with shaved parmesan to echo the flavors in the crust.

Storage and Reheating

While this dish truly shines when served fresh you can store leftovers in an airtight container in the refrigerator for up to three days. To reheat avoid the microwave which will make the crust soggy. Instead place in a 350-degree oven for about 7 minutes until just warmed through. The texture won't be quite as perfect as fresh but still delicious.

Simple Substitutions

Don't have halibut? This preparation works beautifully with other firm white fish like cod sea bass or even tilapia though cooking times may need adjustment for thinner fillets. If you're out of panko regular breadcrumbs can work in a pinch though the crust won't be quite as light. No Italian seasoning? Use a blend of dried oregano basil and thyme instead.

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Frequently Asked Questions

→ How do I ensure the crust sticks to the fish?

Make sure to lightly coat the fish with olive oil before adding the topping. Press the Parmesan-panko mixture gently onto the fish to help it adhere.

→ What other fish can I use?

This recipe works great with similar fish like cod or sea bass, which have a comparable texture and mild flavor.

→ How can I tell when the halibut is cooked?

Check for doneness by ensuring the halibut turns opaque and easily flakes with a fork. Cooking typically takes 10 minutes per inch of thickness.

→ Can this dish be prepared ahead of time?

While it’s best when fresh, you can prepare the topping ahead of time and store it separately. Assemble and bake just before serving.

→ How should I store leftover halibut?

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid drying out the fish.