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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/baked-halibut-with-panko-herb-crust-recipe/