Imagine cutting into a perfectly crispy, golden-brown halibut fillet that's so deliciously crunchy on the outside and tender on the inside, it'll make you forget every boring fish dish you've ever eaten. This Panko Parmesan Crusted Halibut is not just a recipe—it's a culinary adventure that transforms an ordinary fish into a gourmet masterpiece right in your own kitchen. Get ready to impress your family and friends with a dish that looks and tastes like it came straight from a high-end seafood restaurant!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Pat the halibut fillets dry with paper towels to remove excess moisture, which helps the crust adhere better.
- In a shallow mixing bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly to distribute seasonings evenly.
- Brush each halibut fillet with melted butter, ensuring complete coverage on all sides.
- Dredge each butter-coated fillet into the panko-Parmesan mixture, pressing gently to ensure the breadcrumb coating adheres completely and evenly.
- Preheat the oven to 425°F (218°C) and place a baking sheet or cast-iron skillet in the oven to heat up for even cooking.
- Carefully remove the hot baking sheet from the oven and lightly grease it with additional melted butter or cooking spray.
- Arrange the crusted halibut fillets on the hot baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden brown.
- Remove from oven and let rest for 2-3 minutes to allow the juices to redistribute.
- Serve immediately, optionally garnished with fresh lemon wedges or chopped parsley.
Tips
- Pat your halibut fillets completely dry before coating—moisture is the enemy of a crispy crust!
- Use fresh, high-quality Parmesan cheese for maximum flavor and better coating adherence.
- Preheat your baking sheet or cast-iron skillet to ensure an even, crispy crust that doesn't get soggy.
- Don't overcrowd the pan—give each fillet space to ensure perfect browning.
- Use a meat thermometer if you want precise doneness: halibut is perfectly cooked at 145°F (63°C).
- Let the fish rest for a few minutes after cooking to help retain its juices and ensure maximum tenderness.
- For an extra flavor boost, try adding herbs like dill or thyme to your breadcrumb mixture.
- Serve immediately for the crispiest texture—the crust can lose its crunch if left sitting too long.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 35g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 95mg
