Description

This Easy Garlic Parmesan Crusted Halibut recipe is a delightful, flavorful dish perfect for a quick and elegant dinner. The halibut is coated with a crispy crust made from Parmesan cheese, breadcrumbs, and garlic, then baked to perfection, resulting in a moist and flavorful seafood entrée that pairs beautifully with a squeeze of fresh lemon and a sprinkle of parsley.

Ingredients

Scale

Halibut Fillets

4 fillets Halibut (Fresh is best)

Crust Mixture

1 cup Grated Parmesan cheese (High-quality block cheese preferred)
1/2 cup Breadcrumbs (Substitute with panko for extra crunch)
2 cloves Minced garlic (Essential for flavor)

Wet Ingredients

4 tablespoons Melted butter (Adds richness)
2 tablespoons Olive oil (Enhances moisture)
2 tablespoons Lemon juice (Brightens flavor)

Seasoning and Garnish

to taste Salt (Essential for seasoning)
to taste Pepper (Essential for seasoning)
1 tablespoon Fresh parsley (For garnish)
2 wedges Lemon (For serving)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent the halibut from sticking.
Prepare Crust Mixture: In a medium bowl, combine the grated Parmesan cheese, breadcrumbs (or panko), and minced garlic. Mix thoroughly to blend flavors evenly.
Mix Wet Ingredients: In a separate small bowl, whisk together the melted butter, olive oil, and lemon juice. This mixture will help keep the fish moist and add a bright flavor.
Season Halibut: Pat the halibut fillets dry with paper towels to ensure the crust adheres well. Season both sides of each fillet with salt and pepper to taste.
Coat Halibut: Brush the top of each halibut fillet generously with the butter, oil, and lemon juice mixture. Then, evenly press the Parmesan and breadcrumb mixture onto the top of each fillet to form the crust.
Bake the Halibut: Place the coated halibut fillets on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and the crust is golden brown and crispy. The fish should flake easily with a fork.
Garnish and Serve: Remove the halibut from the oven and garnish with fresh parsley. Serve immediately with lemon wedges on the side to squeeze over the top for added brightness.

Notes

Using fresh halibut fillets ensures the best texture and flavor.
Panko breadcrumbs give a crunchier crust compared to traditional breadcrumbs.
You can substitute fresh parsley with chopped chives or basil for a different flavor profile.
Do not overcook the halibut to avoid dryness; watch for opaque and flaky fish.
This recipe pairs well with steamed vegetables, rice, or a fresh green salad.