My sister Beth made this Panko Parmesan Crusted Halibut recipe and raved about how amazing it was. I thought it would be fun to share it. It was easy to make, beautiful and delicious. Can you imagine serving this to dinner guests? I am thinking the oohs and ahhs factor would be there. I might even try this recipe out with chicken next time since I don’t care for seafood myself.
Basically you just take some Panko bread crumbs, parmesan cheese, fresh parsley, olive oil and fresh lemon and turn it into something amazing.
The secret is in using a foil lined pan which makes the Panko Parmesan Crusted Halibut crispy on both sides without having to turn anything.
[Original recipe source: For the Love of Cooking]
Panko-Parmesan Crusted Halibut
Ingredients
- 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
Instructions
- 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.
- Remove from the oven and serve with a lemon wedge. Enjoy.
Nutrition
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
David says
Great flavor but halibut, which was premium quality from a restaurant vendor, had great taste but was dry. Cooked to an internal temperature of 130 degrees measured with a very accurate Thermapen 1. Any suggestions or comments?
Ricki Lieberman says
Can you prepare this your way and then sauté on top of stove in butter and fresh lemon? Ricki
Happy-Money-Saver says
Sure, try it out!! I think it would taste great!
JANET BLACK says
Changed only a couple small things. Don’t have an oil sprayer so I used an egg wash before dredging it into the breading mixture. I used 2 tsps of garlic powder, zest of the lemon, a hit of chili powder and then about half way baked I drizzled some grapeseed oil to keep it moist.
Served on bed of peas and quinoa made with chicken bouillon cube with loads of lemon. Omg it was a beautiful meal. The kid loved it too. SUCCESS. Thank you from Victoria BC.
Chris says
My oven cooks hot. If I cook this on 350 degrees, how long will it need to cook?
Chris says
Absolutely fantastic! Wouldn’t change a thing. Best baked halibut ever that we made at home!
Karrie says
YAY!! So happy you loved this recipe! It’s a fam fav for sure here too!
Greg Hunter says
We Love it as well Karrie. Thank you.
Cheryl says
Really great recipe! I’ll definately make this again.
Kaela-Bee says
Excellent recipe! The halibut was flavorful and perfectly crispy. Making it again tonight. It was a huge hit the first time around. A very special and delicious dinner – and super quick easy. Thank you!
Kristin Martin says
Is this fresh grated parmesan, or not please
Rosalinda Delgado says
I give this recipe 5 stars. My family loved this it. I followed all the instructions but I used the air fryer and not the oven. Once on the basket, I sprayed olive oil and air fried for 4 minutes each side. Delish!!
Dave says
Excellent recipe! Had slightly thicker halibut so I had to cook it for 20 minutes. But the result was amazing! Thank you!
Karrie says
Glad you liked it!
Cindy says
Delicious. I’m not a fish eater but need to be. I like
This with out using a lot of condiments. Thanks for the recipe
James says
Banging. I put thin layers of butter on top. Next time I’m doing lemon zest so the acid sticks like the pablo, cheese, and spices. Good recipe for chicken too.
Karrie says
Great idea!!
Venessa says
Great recipe. Wonderful cooking method. I used Gluten Free Panko and it turned out to be crunchy without the fat from frying.
DL says
Why are you spraying the foil lined baking sheet if you’re cooking the halibut on top of the cooling rack?
Karrie says
Because otherwise the juices drop down and they can start to smoke, but I find with the little bit of spray they don’t do that as much.
Pamela Miller says
Oh…my…G-d… This was extraordinary. I topped the filets with a drizzle of melted butter and… Well, it was indescribably tasty. Served with a few roasted potatoes and asparagus. Wow.
Rebecca says
Is the calorie count for both filets?? What is being considered a serving?
Bev says
I made this Panko Parmesan Crusted Halibut Recipe and it was amazing ever! Thank You very much for sharing the awesome recipe! I will definitely make it again!
dawn says
Did you send us this recipe just for the “halibut”?!!! Hee Hee (Karrie imitation!)
C says
could you make the picture a little smaller so we can print on one page of paper?