Quick and easy is the name of the game with this parmesan crusted halibut. Made with simple and flavorful ingredients this dish will quickly become a household favorite.
This is such great recipe for when you have very little time but want a really flavorful meal. It happens to be one of those recipes where it will take more time to cook the side dish than the main course. Halibut is such a light fish that this crust is flavorful enough to complement the fish without overpowering it. Pair this with asparagus or another of your favorite side and you will have a wonderful and easy family meal.
In this recipe
Everything in this recipe are things that are already in your kitchen or easy to find in the store if you happened to have something on hand. This is one of my favorite kinds of meals since they take such a small amount of effort and are very tasty. I prefer to shred my own parmesan however you can buy the cheese already shredded. The more finely it is shredded the better for the recipe and also a more even coat.
Preparing the crust
One of the reasons that finely shredded parmesan is preferable is because it will coat the halibut better. This will help all of the large ingredients like the garlic, lemon zest, and parsley to stay on the fish. I have a couple of friends that like a little crunch on the halibut as well and if you are in that camp add 1/4 cup of breadcrumbs to the mixture. I like to use Panko. Once everything is mixed well place in a shallow bowl or plate.
Preparing parmesan crusted halibut
You want to make sure that you get every scrap of the crust mixture on all of the fillets. One of the ways to make sure all of that good stuff sticks to the halibut is to brush it with olive oil. This will help it stick to the halibut as well as add a little extra fat to this lean fish. If you have any left over after you have coated all sides of the fish then press the remaining curst mixture onto the tops of each of the fillets.
How long do I bake it?
One of the things you will want to keep in mind with this fish is that it is very lean. Unlike salmon, trout, or sea bass, halibut does not have a big tolerance for over baking. This is due to the small amount of fat within it. The olive oil helps add a little bit of fat back but this is ultimately negligible once the baking begins. For flatter thinner pieces you will want to cook closer to 5 minutes and lager thicker pieces closer to 10 minutes.
How do I know when it is done?
Check the fish at 3, 5, and 7 minutes for doneness but gently pressing on the thickest part of the fillet. It should be slightly firm but still have some give. This would be similar to the feeling that if you were to extend all five of your fingers out in one hand and then pressing on you palm at the space at the base of your thumb just above where it meets your wrist. You will want it to be slightly on the underdone side as it will keep cooking once you take it out of the oven.
Looking for other baked seafood recipes?
Baked Parmesan Crusted Halibut
- Sheet pan
- Parchment paper
- Cheese grater
- Pastry brush
- 24 ounces halibut fillets 4 - 6 oz portions
- 2 ounces parmesan cheese shredded
- 4 cloves garlic finely chopped
- 2 tablespoons parsley fresh, chopped
- 2 tablespoons lemon juice juice from 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon ground black pepper
- 2 teaspoons paprika
- ½ tablespoon thyme
- ½ tablespoon salt
- Preheat oven to 400°F, 200°C, or gas mark 6.
- In a shallow bowl or on a plate combine the parmesan cheese, garlic, salt, pepper, thyme, paprika, parsley, and lemon zest. Toss until evenly blended.
- On another plate brush all of the halibut filets with the olive oil. Then place the filets one at a time in the parmesan mixture making sure to cover all sides and place on a parchment lined sheet pan.
- Bake for 5-10 minutes depending on the thickness of the halibut. This fish cooks quickly and dries out easily.
- Squeeze the lemon juice over the halibut and serve with your favorite sides.