Baked Halibut with Panko Herb Crust Recipe

Introduction

Baked Halibut with Panko Herb Crust offers a delightful combination of flaky fish topped with a crunchy, flavorful crust. This easy-to-make dish is perfect for a weeknight dinner or a special occasion, bringing fresh herbs and a hint of lemon zest to your plate.

Ingredients

• 2 halibut fillets (about 6 oz each)
• ½ cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon parsley, chopped
• 1 tablespoon dill, chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper, to taste
• (Optional) 1 garlic clove, minced
• (Optional) ¼ teaspoon smoked paprika

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
2. Step 2: Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
3. Step 3: In a medium bowl, combine panko breadcrumbs, Parmesan, parsley, dill, olive oil, lemon zest, salt, and pepper. Add minced garlic and smoked paprika if using.
4. Step 4: Place the fillets on the baking sheet. Spoon the panko mixture evenly on top of each fillet and gently press to help it adhere.
5. Step 5: Bake for 12 to 15 minutes, or until the fish flakes easily with a fork and the crust turns golden brown.
6. Step 6: For an extra-crispy finish, broil the fillets for 1–2 minutes—watch carefully to avoid burning.
7. Step 7: Remove from the oven, let rest for 2 minutes, and serve with a squeeze of fresh lemon juice.

Tips & Variations

• Pat the fish completely dry to help the crust crisp up; moisture undermines crunchiness.
• Use a thin, even layer of panko to promote better browning and prevent steaming under the crust.
• Let fillets come to room temperature for about 10 minutes before baking to ensure even cooking.
• Toast the panko breadcrumbs in a dry skillet for 2–3 minutes for an extra crunchy texture.
• Try drizzling melted garlic butter over the crust just before serving for enhanced flavor.
• Substitute halibut with cod, grouper, or walleye if desired.
• For a dairy-free option, omit Parmesan or use nutritional yeast instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) to maintain the crust’s texture. Avoid microwaving, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, cod, grouper, or walleye are excellent substitutes that also work well with a panko herb crust.

How do I prevent the crust from becoming soggy?

Make sure to pat the fish dry before adding the topping and avoid applying too thick a layer of panko. Broiling briefly at the end enhances crispiness as well.

Baked Halibut with Panko Herb Crust Recipe

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4.7 from 105 reviews

This Baked Halibut with Panko Herb Crust recipe offers a delightful combination of tender, flaky halibut topped with a golden, crispy herb-infused panko crust. Perfectly seasoned with Parmesan, fresh parsley, dill, lemon zest, and a hint of garlic and smoked paprika, this easy-to-make fish dish delivers a satisfying crunch and bright, fresh flavors. Ideal for a quick weeknight dinner or a special occasion, this baked halibut is a healthy, flavorful option that pairs wonderfully with a squeeze of lemon juice.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Baked
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fish

• 2 halibut fillets (about 6 oz each)

Panko Herb Crust

• ½ cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon parsley, chopped
• 1 tablespoon dill, chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper, to taste
• (Optional) 1 garlic clove, minced
• (Optional) ¼ teaspoon smoked paprika

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly oiling it to prevent sticking.
2. Season Halibut: Pat the halibut fillets dry thoroughly with paper towels, then season both sides with salt and freshly ground black pepper to taste.
3. Prepare Panko Mixture: In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, chopped dill, olive oil, lemon zest, salt, pepper, and optionally minced garlic and smoked paprika. Mix well until evenly combined.
4. Top the Fish: Place the seasoned halibut fillets onto the prepared baking sheet. Spoon the panko mixture evenly on top of each fillet, pressing gently to adhere the crust firmly onto the fish.
5. Bake: Bake the halibut in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and the panko topping turns golden brown.
6. Optional Broil: For an extra crispy crust, switch the oven to broil and broil the fish for an additional 1 to 2 minutes, watching carefully to avoid burning.
7. Rest and Serve: Remove the fish from the oven and let it rest for 2 minutes. Serve with a fresh squeeze of lemon juice to brighten the flavors.

Notes

• You can substitute halibut with other firm white fish like cod, grouper, or walleye.
• For a dairy-free option, omit Parmesan cheese or replace it with nutritional yeast.
• Avoid overbaking to keep the fish tender and moist; the fish should flake easily but remain juicy.
• Patting the fish dry before seasoning helps achieve a crispier crust.
• A thin, even layer of panko crust ensures proper browning and prevents sogginess.
• Allow fillets to come to room temperature before baking for even cooking.
• Lightly toasting the panko breadcrumbs before mixing will give an even crunchier crust.
• Drizzling melted garlic butter over the crust before serving adds richness and depth.
• A squeeze of fresh lemon juice or caper butter enhances the fresh, bright flavors.

Keywords: baked halibut, panko crust, herb crust fish, Parmesan crusted halibut, easy fish recipe, healthy baked fish