Crispy Panko Parmesan Baked Halibut
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.
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.