Panko Parmesan Crusted Halibut Recipe

[{"selector":"#anim-3ef66efe-4333-43f8-b573-5edcfb5fb9b9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-89c05959-14cc-4a79-8680-cfcd8990d6f5","keyframes":{"transform":["translate3d(100.00000%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Panko Parmesan Crusted Halibut is easy to make, beautiful and delicious! Make it now!

– 2 Halibut fillets remove skin – 1 tbsp olive oil divided – 1/2 fresh lemon or juice – 1/2 cup plain panko crumbs – 1/4 cup of Parmesan cheese – 1 tbsp fresh parsley chopped – 1/4-1/2 tsp garlic powder – Sea salt and freshly cracked pepper to taste – Cooking spray

Squeeze your lemon juice and olive oil over both sides of halibut. Then sprinkle sea salt and fresh pepper on both sides.

Line a baking sheet with foil. Add a cooling rack on the baking sheet + spray both with cooking spray.

Mix the panko crumbs, parmesan, fresh parsley, garlic powder, some salt and pepper in a bow or plate.

Dip the Halibut in the mixture on both sides. Put them on top of the cooling rack.

Place the baking sheet into the refrigerator for 20-30 minutes. (This will ensure the panko coating doesn't fall off when baking as much).

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet in the oven and cook for 15 minutes or until the halibut is cooked through + flaky.

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