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Parmesan Crusted Halibut

Parmesan Crusted Halibut delivers a golden, shatteringly crisp Parmesan-herb crust with tender, flaky halibut—baked at high heat for speed. The fillets are patted dry, coated in a press-on breadcrumb-Parmesan mixture, then finished with optional broiling for extra browning.
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Prep Time 10 minutes
Cook Time 15 minutes
resting 2 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the fish
  • 4 halibut fillets about 6 oz each, ~1 inch thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
For the Parmesan crust
  • 0.75 cup freshly grated Parmesan cheese
  • 0.33 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 2 garlic cloves minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp lemon zest
  • 0.5 tsp dried thyme
  • 0.25 tsp paprika
For serving
  • lemon wedges
  • extra fresh parsley for scattering

Equipment

  • 1 sheet pan

Method
 

Bake the halibut
  1. Preheat your oven to 425°F (220°C), then line a sheet pan with parchment paper and lightly grease it.
  2. Pat the halibut fillets completely dry with paper towels, then season both sides with kosher salt and black pepper.
  3. Brush the tops of the halibut fillets with olive oil.
  4. Press a generous, complete layer of the Parmesan crust mixture onto the tops of the fillets so they’re fully covered.
  5. Arrange the fillets crust-side up on the prepared sheet pan and bake for 12–15 minutes, until the crust is deeply golden and the fish flakes easily at the thickest point.
  6. For extra browning, switch to broil for the final 1–2 minutes and watch closely so the crust doesn’t burn.
  7. Remove from the oven and rest the halibut for 2 minutes before serving.
Make the Parmesan crust and serve
  1. In a small bowl, mix the Parmesan cheese, panko breadcrumbs, melted unsalted butter, minced garlic, chopped fresh parsley, lemon zest, dried thyme, and paprika until it resembles coarse wet sand and holds together when pressed.
  2. Serve the halibut immediately with lemon wedges and a scatter of extra fresh parsley.

Notes

Pro tip: drying the fish thoroughly is what helps the crust bake into a crisp, golden shell. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 425°F (220°C) oven for 3–5 minutes to re-crisp. Freezing is not recommended for best texture. For a dairy-light option, use a Parmesan-style hard cheese substitute and check salt levels since substitutes can be saltier.