Baked Parmesan-Crusted Halibut in 30 Minutes Recipe
This Baked Parmesan Crusted Halibut recipe delivers a crispy, flavorful crust over tender, flaky fish, all baked to golden perfection in just 30 minutes. Perfect for a quick, elegant dinner, it combines fresh herbs, parmesan, and a touch of mayo to ensure the breadcrumbs stick and create a deliciously savory coating. Served with lemon wedges and a zesty aioli dipping sauce, it’s a healthy and satisfying dish that’s simple to prepare and impressive to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Halibut and Coating
- Cooking spray, as needed
- 1 1/2 pounds skinless halibut, cut into 4 fillets (1-inch thick)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon granulated garlic
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tablespoon finely chopped parsley (or dill, basil, or 1 teaspoon dried Italian seasoning)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons mayonnaise
Dipping Sauce and Garnish
- Lemon wedges, for serving
- Aioli or your preferred dipping sauce, for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450˚F (230˚C). Place a wire rack inside a large baking sheet and spray it thoroughly with cooking spray to prevent sticking and promote even cooking.
- Season the Halibut: Season the halibut fillets on all sides with salt, freshly ground black pepper, and granulated garlic to enhance the flavor of the fish.
- Prepare the Breadcrumb Mixture: In a shallow bowl, mix together the fresh breadcrumbs, grated parmesan cheese, and chopped herbs (parsley, dill, basil, or Italian seasoning). Season this mixture with salt and pepper, then stir in the olive oil, using your fingers to evenly incorporate the oil, ensuring the breadcrumbs become nicely coated and will stick well to the fish.
- Coat the Fish: Brush each halibut fillet all over with mayonnaise, which helps the breadcrumb mixture adhere to the fish. Then, working one piece at a time, press the fillet into the breadcrumb mixture to fully coat it, ensuring the crust adheres firmly. Place each coated fillet on the prepared wire rack. Repeat with all fillets.
- Bake the Halibut: Bake the crusted halibut in the preheated oven for about 10-15 minutes. The exact time depends on the thickness of the fillets; typically, 15 minutes is ideal for 1-inch thick pieces. To check doneness, insert a metal skewer into the center of the fish and place the skewer on your lower lip—it should feel warm, indicating the fish is cooked through and flaky.
- Serve: Serve the baked parmesan crusted halibut immediately with aioli and lemon wedges on the side for added zest and creaminess.
Notes
- Using fresh breadcrumbs rather than dry can help create a lighter, crispier crust.
- Mayonnaise helps the breadcrumbs stick and adds moisture; substitute with Greek yogurt if preferred for a lighter version.
- Adjust baking time depending on the thickness of your fish to avoid overcooking.
- Serve immediately for best texture—as the crust can soften if left too long.
- Enhance flavor by adding a pinch of lemon zest to the breadcrumb mixture.
