Crispy Panko Parmesan Baked Halibut

If you love seafood but struggle with fish turning out dry or bland, crispy panko Parmesan baked halibut is the recipe you’ve been missing. Halibut is a beautiful, mild fish, but it needs the right balance of moisture and crunch to truly shine. This recipe delivers tender, flaky fish with a golden, crispy topping—without frying or complicated steps.

I’ve made this crispy panko Parmesan baked halibut for easy weeknight dinners and special occasions alike, and it never disappoints. In this post, you’ll learn exactly how to make it, plus pro tips, simple variations, and FAQs so your halibut turns out perfectly crisp on the outside and juicy on the inside every time.

Why You’ll Love This Recipe

• Crispy without frying – Oven-baked with a crunchy topping

• Mild and family-friendly – Great even for picky eaters

• Quick and easy – Ready in under 30 minutes

• Restaurant-quality – Elegant but simple to make at home

Ingredients & Prep

This crispy panko Parmesan baked halibut uses simple ingredients that highlight the fish.

Main Ingredients Prep

• Halibut fillets – Use fresh or fully thawed fillets. Pat dry to help the topping crisp.

• Panko breadcrumbs – Create a light, airy crunch.

• Parmesan cheese – Finely grated for even melting and crisping.

Seasonings, Sauces, or Flavor Base

• Garlic – Fresh minced garlic adds savory depth

• Lemon zest – Brightens the rich topping

• Dijon mustard or mayonnaise – Helps the topping stick and keeps the fish moist

• Italian seasoning – Adds subtle herb flavor

Pantry Staples

• Olive oil or melted butter – Helps the panko brown

• Salt and black pepper – Essential seasoning

• Lemon wedges – For serving

Step-by-Step Cooking Instructions

Pre-Cooking Prep

1. Preheat oven to 400°F.

2. Line a baking sheet with parchment paper or lightly grease it.

3. Pat halibut fillets dry and season lightly with salt and pepper.

Cooking Method

1. In a bowl, mix panko, Parmesan cheese, garlic, lemon zest, Italian seasoning, and olive oil or melted butter.

2. Spread a thin layer of Dijon mustard or mayonnaise over the top of each halibut fillet.

3. Press the panko Parmesan mixture evenly onto the fish.

4. Place fillets on the prepared baking sheet.

5. Bake for 12–15 minutes, depending on thickness, until the topping is golden.

6. For extra crispiness, broil for 1–2 minutes at the end, watching closely.

Total cook time is about 15–18 minutes.

Doneness or Texture Check

Halibut is done when:

• It flakes easily with a fork

• Internal temperature reaches 145°F

• The topping is golden and crisp

Avoid overcooking, as halibut can dry out quickly.

Resting or Final Touches

Let the halibut rest for 2–3 minutes after baking. Finish with a squeeze of fresh lemon juice and a sprinkle of parsley if desired.

Pro Tips for Perfect Results

Common Mistakes to Avoid

• Skipping the pat-dry step – Moisture prevents crisping

• Too much topping – Can fall off or stay soggy

• Overbaking – Leads to dry fish

Recommended Tools

• Baking sheet

• Parchment paper

• Mixing bowl

• Zester

• Meat thermometer

Storage & Reheating Tips

• Store leftovers in an airtight container for up to 2 days

• Reheat in the oven or air fryer to maintain crispness

• Avoid microwaving if possible

Flavor Variations

Spicy Version

• Add crushed red pepper flakes to the panko mixture

• Mix a little hot sauce into the Dijon or mayo layer

Healthy / Special Diet Option

• Use whole-wheat panko

• Reduce Parmesan slightly and add more herbs

• Serve with steamed vegetables instead of starches

Global Flavor Twist

• Mediterranean-style – Add oregano and lemon zest

• Garlic herb – Add fresh parsley and thyme

• Citrus-forward – Add orange zest along with lemon

Serving Suggestions

Crispy panko Parmesan baked halibut pairs well with light, fresh sides.

Serve with:

• Roasted asparagus or green beans

• Rice or quinoa

• Mashed or roasted potatoes

• Simple side salad

Drinks to pair with:

• Sparkling water with lemon

• Iced tea

FAQs

Can I make this ahead of time?

It’s best enjoyed fresh, but you can prep the topping and fish separately up to 12 hours ahead. Assemble and bake just before serving.

How do I fix common mistakes?

• Topping not crispy: Broil briefly at the end

• Fish dry: Bake less time and check thickness

• Topping falling off: Press gently and don’t overload

Conclusion

This crispy panko Parmesan baked halibut is light, flavorful, and incredibly easy to make. It’s proof that seafood dinners can feel special without being complicated. Whether you’re cooking for family or guests, this recipe delivers crisp texture, tender fish, and bright flavor every time. Once you try it, it’s sure to become a go-to halibut recipe you’ll keep coming back to.

Crispy Panko Parmesan Baked Halibut

Sarah

This crispy panko Parmesan baked halibut is an easy, oven-baked seafood dinner with tender, flaky fish and a golden, crunchy topping. Made without frying, it’s light yet satisfying and ready in under 30 minutes—perfect for both weeknight meals and elegant occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Ingredients

  

• Main Ingredients
• 4 halibut fillets about 6 oz each, fresh or fully thawed
• ¾ cup panko breadcrumbs
• ½ cup finely grated Parmesan cheese
• Flavor Base & Seasonings
• 2 cloves garlic minced
• 1 teaspoon lemon zest
• 1 teaspoon Italian seasoning
• 2 tablespoons Dijon mustard or mayonnaise
• Pantry Staples
• 2 –3 tablespoons olive oil or melted butter
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

 

• Preheat & Prep
• Preheat oven to 400°F (205°C).
• Line a baking sheet with parchment paper or lightly grease it.
• Pat halibut fillets dry and season lightly with salt and black pepper.
• Make the Topping
• In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic, lemon zest, Italian seasoning, and olive oil or melted butter until evenly combined.
• Assemble
• Spread a thin layer of Dijon mustard or mayonnaise over the top of each halibut fillet.
• Press the panko Parmesan mixture gently onto the fish.
• Bake
• Place fillets on the prepared baking sheet.
• Bake for 12–15 minutes, depending on thickness, until topping is golden and fish flakes easily.
• Optional Broil
• For extra crispiness, broil for 1–2 minutes, watching closely to prevent burning.
• Rest & Serve
• Let rest for 2–3 minutes.
• Serve with fresh lemon wedges and optional chopped parsley.

Notes

• Patting the fish dry is key for a crispy topping.
• Avoid overloading the topping—too much can cause sogginess.
• Halibut is done at an internal temperature of 145°F.