Baked Halibut

Light and delicious panko-crusted baked halibut flavored with parmesan cheese, fresh herbs and bright lemon zest. This is the perfect dish for weeknights and one of the best healthy fish recipes around! Prepped, cooked and on the dinner table in less than 30 minutes!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 252

Author Kim

Ingredients

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

Instructions

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.

Video

Notes

Leftovers: Like most fish, baked halibut is best enjoyed immediately, but if you do have leftovers, it will keep well in the fridge 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.

Nutrition