Garlic Parmesan Crusted Halibut Recipe | Easy Seafood Dinner Idea
"Garlic parmesan crusted halibut is golden, crispy, and packed with flavor. A simple yet elegant seafood recipe that’s perfect for family dinners, holidays, or when you want a restaurant-quality meal at home."
Equipment
- Baking sheet
- Parchment paper
- Spoon or spatula
- Mixing bowl
- Meat thermometer
- Sharp knife and cutting board
Ingredients
- 4 halibut fillets (6 oz each)
- 1 cup freshly grated parmesan cheese
- ½ cup breadcrumbs (panko preferred for extra crunch)
- 3 tbsp unsalted butter, melted
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme or dill (optional)
- Salt and black pepper to taste
- 1 lemon, cut into wedges
Instructions
- Prep Fish: Pat halibut fillets dry with paper towels. Season lightly with salt and pepper.
- Make Crust: In a bowl, combine parmesan, breadcrumbs, garlic, melted butter, and herbs. Mix until crumbly. Let rest for 5 minutes to meld flavors.
- Apply Crust: Place fillets on a parchment-lined baking sheet. Spread crust mixture evenly over the top of each fillet, pressing gently to adhere.
- Bake: Preheat oven to 400°F (200°C). Bake for 12–15 minutes, or until fish flakes easily with a fork and crust is golden brown.
- Finish: Remove from oven, drizzle with fresh lemon juice, and garnish with parsley. Serve hot with sides of choice.
Notes
- Variations: Add chili flakes for spice, swap halibut with cod or salmon, or use herb-infused crust.
- Storage: Refrigerate leftovers up to 3 days; freeze uncooked fillets with crust for 2 months.
- Reheating: Best reheated in oven or skillet to maintain crispness. Avoid microwaving.
- Pairings: Serve with roasted vegetables, rice pilaf, mashed potatoes, or a crisp salad.
- Common Mistakes: Prevent crust burning by baking at moderate heat, avoid overcooking to keep fish moist, and press crust firmly to prevent it from falling off.