Flaky white halibut roasted under a bed of panko crumbs layered with lemon, parsley and Parmesan – leaving a tender fish so full of flavor and perfect for an easy summer meal.
If you’re looking for a way to get more fish in your menu, this recipe is a must try. I borrowed this gem from Emily and it’s easy and wonderful. Halibut has a mild, lightly sweet flavor making it a perfect pairing with these flavor notes.
Simply seasoned then topped with a blend of panko breadcrumbs, Parmesan cheese, fresh parsley, lemon zest and a touch of both garlic and onion powder tossed with blended butter.
Pack this mixture on top of the filets, bringing along a lovely layer of texture and taste while keeping the fish moist and delicate while it quickly roasts.
This is a great addition to any recipe box!
Panko Crusted Halibut with Lemon, Parsley, and Parmesan
You can cut the halibut into individual pieces or bake it in one whole piece.
1-½ pounds halibut filets, skin removed
1 to 2 tablespoons olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly cracked black pepper, divided
1 cup panko breadcrumbs
¼ cup grated Parmesan cheese
1-½ tablespoons chopped fresh parsley
Zest of 1 lemon, about ½ teaspoon
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons melted butter
1 lemon, sliced
Brush the halibut filets with olive oil. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper, seasoning both sides of the halibut.
Combine the panko breadcrumbs with the Parmesan cheese, parsley, lemon zest, garlic and onion powders plus the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in the melted butter, mixing well.
Place the seasoned filets in a sauté pan that has been sprayed with a cooking spray. (If the filets still have the skin intact, place them skin side down in the pan.) Scatter the lemon slices around the fish.
Spoon the panko mixture over the top of the filets, packing it down slightly.
Roast the halibut in a 450-degree oven for 12 to 14 minutes or until the fish is cooked through and opaque.
Makes enough for 4 servings.
Panko Crusted Halibut with Lemon, Parsley, and Parmesan,
Equipment
- Large sauté pan
Ingredients
- 1-½ pounds halibut filets, skin removed
- 1 to 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1-½ tablespoons chopped fresh parsley
- Zest of 1 lemon, about ½ teaspoon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons melted butter
- 1 lemon, sliced
Instructions
- Brush the halibut filets with olive oil. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper, seasoning both sides of the halibut.
- Combine the panko breadcrumbs with the Parmesan cheese, parsley, lemon zest, garlic and onion powders plus the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Stir in the melted butter, mixing well.
- Place the seasoned filets in a sauté pan that has been sprayed with a cooking spray. (If the filets still have the skin intact, place them skin side down in the pan.) Scatter the lemon slices around the fish.
- Spoon the panko mixture over the top of the filets, pressing it down a bit to hold it in place.
- Roast the halibut in a 450-degree oven for 12 to 14 minutes or until the fish is cooked through and opaque.
