Panko Crusted Halibut with Lemon, Parsley, and Parmesan,
Creamy 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.
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.
Notes
You can cut the halibut into individual pieces or bake it in one whole piece.