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Easy Crispy Baked Halibut Recipe Perfect for Quick 25 Minute Meals

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A quick and easy baked halibut recipe featuring a crispy panko and Parmesan crust, ready in just 25 minutes. Perfect for busy weeknights, this dish delivers a satisfying crunch and tender flaky fish without frying.

Ingredients

Scale
  • 4 halibut fillets (6 oz / 170 g each), skinless and thawed if frozen
  • 1 cup (90 g) panko breadcrumbs (Japanese-style preferred)
  • 1/4 cup (25 g) finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Zest of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Small handful fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, lemon zest, salt, and pepper. Stir well to mix evenly.
  3. Pat the halibut fillets dry with paper towels to ensure the crust sticks well.
  4. Brush each fillet with about 1 tablespoon of olive oil on all sides.
  5. Press each fillet gently but firmly into the breadcrumb mixture, coating all sides evenly without clumps.
  6. Place the coated fillets on the prepared baking sheet, spacing them so they are not touching.
  7. Drizzle a little more olive oil over the top of the coated fillets to help the crust brown and crisp.
  8. Bake for 12-15 minutes, depending on thickness (about 13 minutes for 1 inch thick fillets), until the fish is opaque and flakes easily with a fork and the crust is golden brown.
  9. Optional: Broil for 1-2 minutes if you want a crispier crust, watching carefully to avoid burning.
  10. Garnish with chopped fresh parsley and a squeeze of lemon juice before serving.

Notes

Pat the fish dry thoroughly to ensure the crust sticks and stays crispy. Use panko breadcrumbs for a lighter, airier crunch. Brushing olive oil on both the fish and breadcrumb coating is key to achieving a crispy crust. Baking at high heat (425°F) crisps the crust quickly while keeping the fish moist. Broil briefly if needed for extra crispiness but watch carefully to avoid burning. Leftovers keep well refrigerated for up to 2 days and reheat best under the broiler or in a hot oven to restore crispiness. For gluten-free, substitute panko with almond flour or gluten-free crackers. For dairy-free, omit Parmesan or use a plant-based alternative.

Nutrition

Keywords: baked halibut, crispy halibut, quick seafood recipe, easy fish dinner, panko crusted fish, healthy seafood, weeknight dinner

Find it online: https://emacrave.com/easy-crispy-baked-halibut-recipe-perfect-for-quick-25-minute-meals/