The best fish ever. I omit the dill, but used all other ingredients.— Carol
If you need an easy, tasty dinner on the table as soon as possible, this baked halibut fits the bill! It’s quick and effortless to make, yet is packed with tons of flavor. No marinating required!
You can never go wrong with seafood for dinner; I often find myself making fish tacos, grilled salmon, or speedy and flavorful halibut recipes. In this one-pan baked halibut recipe, simple ingredients do the work of adding great flavor and also keeping the fish moist and tender as it bakes.
Why you’ll love this recipe
- Quick and simple. This dish is a quick, simple, and easy recipe to put together in just 15 minutes. As an added plus, everything cooks on one pan for fast cleanup.
- Healthy. Halibut is full of omega 3’s, high in protein, and packed with vitamins. It is also a great low-carb dinner option, depending on how it’s prepared.
- So flavorful. Tender and juicy on the inside and crispy on the outside. If you’re bored of the same old seafood recipes, give this one a try! It’s so incredibly delicious!
This easy baked halibut recipe has such great flavor thanks to the combination of crispy breadcrumbs, parmesan cheese and fresh herbs. Here’s what you’ll be needing:
- Panko breadcrumbs. For the best baked fish, I recommend panko instead of regular breadcrumbs. Panko is a style of Japanese breadcrumbs that are larger. It creates a more crunchy exterior.
- Parmesan cheese. For best results, use a block of high-quality parmesan cheese and grate it yourself.
- Fresh herbs. Using fresh herbs to season the halibut really takes this baked fish recipe to the next level! We’re using a simple mix of parsley, dill and chives.
- Lemon zest. For fresh flavor, don’t forget the addition of lemon zest!
- Olive oil. Rubbing a bit of olive oil over the flesh of the halibut helps the breadcrumbs stick to the fish and also helps the fish to bake up tender on the inside and crispy on the outside.
- Halibut. This white fish is undeniably delicious, but sometimes does come at a premium price. If you’d like to swap out the halibut for a different white fish, try haddock, pollack or cod. Do NOT use a flaky white fish, such as tilapia or snapper, as they will not hold together as well. You could even use this parmesan breadcrumb recipe with chicken tenders!
- Salt + pepper. Definitely taste the baked halibut before adding salt + black pepper. Sometimes parmesan cheese can be quite salty.
Tips for buying halibut: When looking for fresh halibut at the grocery store, be sure the halibut fillets are white with a glossy flesh. Avoid fillets that have brown spots or discoloration on the flesh. Most of the Pacific halibut that are harvested in Alaskan waters are flash-frozen while still on the boat, making frozen a great choice. Just be sure to thaw the fillets in the fridge before using.
What does halibut taste like?
If you’ve never tasted halibut before, you’re in for a real treat! This fish is perfect for those of you that might not be the biggest seafood fans. The taste is mild with a slight sweetness and the texture is firm, yet flaky and it has a heartier, more tender texture than other white fish options. Halibut is also super versatile! It’s mild flavor makes it a great option for all sorts of seasonings and marinades!
How to make this recipe
Making this panko-crusted baked halibut couldn’t be easier! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
Start this recipe with preheating the oven to 400ºF. Line a baking sheet with parchment paper or foil; set aside. Now, grab a shallow bowl and mix together the panko bread crumbs, parmesan cheese, fresh parsley, dill, chives and lemon zest.
Rinse the halibut fillets and pat them dry with a paper towel. Place the fillets onto the prepared baking sheet and drizzle with olive oil (rubbing it into the front and back of the fillet), then dredge the fish into the bread crumb/parmesan cheese mixture, pressing it in lightly with your fingers.
Place the halibut fillets back onto the baking sheet and bake in the preheated oven until the panko-crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Taste and season with salt and pepper, as needed. The parmesan cheese is pretty salty, so I usually don’t need additional salt.
What goes good with halibut?
Parmesan crusted baked halibut is bursting with healthy, fresh flavor and pairs well with roasted veggies and brown rice or quinoa. It would also be lovely atop a nice green salad with juicy garden tomatoes. Basically, whatever you like to serve with chicken, pork or salmon would also taste great with oven baked halibut. It doesn’t have a fishy taste, so most people will enjoy it. Here are a few more serving options:
- Salad. Complete this seafood meal by serving a healthy, fresh side like a colorful Italian Salad (one of my favs!). Or try my white bean couscous salad!
- Pasta. How fabulous would this baked halibut be paired with my lemon pasta? And the kids would definitely enjoy homemade mac & cheese on the side.
- Potatoes. Pair this fish recipe with everyone’s favorite potato side – potato salad or my personal favorite cheesy scalloped potatoes.
- Vegetables. Pretty much any veggie goes well with this recipe, from my roasted vegetable medley to the best roasted broccoli. We also love a side of roasted cauliflower, green beans or asparagus.
Tips for success
- Halibut season. While you can find halibut year-round, peak season for fresh-caught Pacific halibut (which I recommend) is March through October. So, this is a great time to buy!
- Fresh or frozen fillets. This recipe works well with both fresh and frozen fish. In fact, frozen halibut is flash-frozen immediately after it’s caught, which helps maintain its freshness, and allows you to store it in your freezer. A great option! Be sure to thaw any frozen fish before topping it with the panko.
- Size of fillets. For best results, I recommend using halibut fillets that are similar in size and shape, so that they cook at the same rate.
- Freshly grated parmesan cheese. I highly recommend using freshly grated Parmesan cheese for this recipe. Pre-grated cheese often contains stabilizers and anti-caking agents and does not melt as well. Also, a high quality Parmesan cheese will add such wonderful flavor to this halibut recipe. I typically shop the speciality cheese counter of my local grocery store.
- For just a little kick of heat, add about 1/4 to 1/2 teaspoon crushed red pepper flakes to the breadcrumb mixing.
Frequently asked questions
Like many other species of flatfish, halibut is so lean that it is really easy to overcook. When a meaty halibut fillet is cooked just right, it is succulent and flaky; when it’s overdone, it becomes so tough that you might even need to grab a knife to get through it. Yuck!
Halibut is cooked through when the fish flakes easily with a fork and appears opaque. If you’re not sure that the halibut is done, you can use a digital thermometer (like this one) to measure the internal temperature. I recommend checking for doneness after about 10 minutes of cooking. If the temperature is at least 120 to 130 degrees F, then the halibut dish is ready to eat.
Halibut is an awesome option for a healthy diet. It’s high in protein and low in fat and carbohydrates. Halibut is full of vitamins and minerals! It’s an excellent source of selenium, which is a powerful antioxidant that helps your body repair damaged cells and can decrease inflammation. And it’s a good source of niacin, phosphorus, magnesium, Vitamin B6 and B12. It’s quickly become one of my favorite seafood varieties to enjoy and I love knowing that I’m getting so many amazing nutrients when I eat it!
Like most fish, baked halibut is best enjoyed immediately, but if you do have leftovers, they will keep well in the fridge in an airtight container for a couple of days. For best results, reheat halibut in a toaster oven for about 10 minutes at 350ºF. You can also reheat by broiling it in the oven for a few minutes.
The most classic way of cooking halibut is pan-frying a fillet or you can bake it like in this recipe. Both ways are very easy and delicious. To pan-fry, heat a generous amount of butter in a pan, and when it starts to foam then put the fillets in skin-down. Cook for 3-4 minutes until a crust forms. Flip the fish over, reduce the heat to medium, and contine cooking for an additional 2-3 minutes.
I’m ALL about quick and easy dinner options and it doesn’t get much easier than this baked halibut recipe! The whole thing is ready in about 30 minutes and tastes SO delicious. You just can’t beat that!
Recommended Tools to Make this Recipe
- Rimmed Baking Sheet. I use these multiple times a week for sheet pan dinners, BEST roasted broccoli, cookies, and more.
- Measuring Spoons. For getting the bread crumb/parmesan cheese mix for this halibut just right. The magnetic feature keeps your drawers organized too!
- Fish Spatula. Great for transferring your fish to and from the baking sheet.
More seafood recipes to try
- Flavorful Fish Tacos
- Pan Seared Cod with Corn Salsa
- Salmon Bowls
- Healthy Seafood Chowder
- Shrimp Enchiladas
- Salmon Patties
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- ¾ cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese
- ⅓ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
- 1 teaspoon lemon zest
- extra-virgin olive oil for rubbing on the fillets
- 4 (6 ounce) halibut fillets
- salt & pepper, to taste after the fish is cooked
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil. In a shallow bowl, mix together the panko bread crumbs, parmesan, parsley, dill, chives and lemon zest.
- Rinse halibut fillets and pat dry with a paper towel. Place fillets onto the prepared baking sheet and drizzle with olive oil (rubbing it into the front and back of the fillet), then dredge the fish into the bread crumb/parmesan cheese mixture, pressing it in lightly with your fingers.
- Place fillets back onto baking sheet and bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
- Taste and season with salt and pepper, as needed. The parmesan cheese is salty, so I usually don't need additional salt.