Parmesan Crusted Halibut

Cooking halibut doesn't have to be difficult and this recipe for Parmesan Crusted Halibut will turn you into an expert on the first attempt!

This panko breaded baked halibut is a definite winner and can be ready in just 20 minutes!

Perfectly cooked halibut

Halibut is one of those fish that you don't want to mess up. It's fairly expensive to buy at the store and if you were lucky enough to catch a halibut, you certainly don't want it to be wasted.

Coating the halibut in an egg wash and then in panko breadcrumbs along with grated Parmesan cheese helps seal in the moisture so the fish doesn't dry out. Follow this recipe and my tips and you'll have perfectly cooked halibut that will make you the star of the kitchen!

If you love halibut, you'll also love this Baked Halibut Recipe. It's another delicious and easy way to prepare halibut.

Ingredients for Parmesan Halibut

• Halibut - Use fresh or frozen halibut fillets.
• Panko - Adds texture to the fish.
• Parmesan Cheese - Use freshly grated Parmesan cheese.
• Milk - Any type of milk works.
• Egg - Mixed with the milk to provide moisture and help bind the panko and Parmesan to the fish.
• Seasoning - Salt, paprika and Italian seasoning blend.
• Olive Oil - Just a drizzle is used over the breaded fish. The olive oil helps the panko crumb coating brown in the oven.

Making Parmesan crusted halibut

1. Preheat oven to 415°F.
2. In a bowl, combine milk and egg.
3. In another bowl, combine panko, Parmesan and seasoning.
4. Dip each piece of halibut into the milk mixture.
5. Place in bowl with panko and press panko mixture onto all sides of fish.

6. Place each piece of fish on a parchment-lined baking sheet.
7. Drizzle the top of the fish with olive oil.
8. Bake in 415°F oven for 10-15 minutes until fish is flakey and opaque in the center.

Tips for baking halibut

• Make certain your oven is fully preheated to 415°F.
• Line your baking sheet with parchment paper to help avoid sticking.
• Halibut fillets vary in size so cooking time will vary. Flake the fish with a fork in the center of one fillet to see if it's fully cooked. Insert a fork at an angle in the thickest part and twist slightly. The fish should easily flake when it's done and it will lose its translucent or raw appearance. The fillet should look opaque in the center.
• Use a digital thermometer to make certain the halibut reaches 145°F.
• If your halibut has the skin on, leave it on until after your fish is fully baked. Once fully baked, slice a spatula between the skin and the fillet and the skin will easily separate.

How to select fresh halibut

• Check the Appearance: Fresh halibut fillets should have a translucent, white to slightly pinkish color. Avoid fillets that look dry or have any discoloration. The surface should be slightly shiny, indicating freshness.
• Smell Test: Fresh halibut fillets should have a clean, mild ocean smell. Avoid any fillets with a strong fishy odor or an ammonia-like smell, as this indicates the fish is past its prime.
• Feel the Texture: Gently press the fillet with your finger. The flesh should be firm and spring back. If it leaves an indentation or feels mushy, the fish is not fresh.
• Look for Moisture: The fillets should be moist but not wet or slimy. Excessive moisture can indicate the fish has been sitting for a while or has been previously frozen and thawed.
• Consider the Season: Halibut is typically in season from March to November. During these months, you are more likely to find fresh halibut that has not been previously frozen.

Tips for Using Frozen Halibut

• Proper Thawing: Thaw frozen halibut slowly in the refrigerator for 24 hours. If you're short on time, you can place the sealed fish in a bowl of cold water, changing the water every 30 minutes until thawed. Avoid thawing at room temperature to prevent bacterial growth.
• Pat Dry Before Cooking: After thawing, pat the halibut dry with paper towels to remove excess moisture. This helps the fish cook evenly and develop a nice crust if you're pan-searing or grilling.
• Adjust Cooking Time: Frozen halibut may need slightly longer cooking times compared to fresh fish. Keep an eye on it to avoid overcooking; halibut is done when it flakes easily with a fork and is opaque throughout.

Serving suggestions

• Green salad with lemon vinaigrette and homemade croutons.
• Green beans with almonds
• Homemade rice pilaf

More delicious fish recipes

• Fried walleye
• Beer battered fish
• Trout almondine
• Grilled sockeye salmon
• Blackened shrimp

More from Beyond The Chicken Coop

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious fish recipes!