Description
This Crispy Baked Halibut recipe offers a perfectly tender and flaky fish fillet topped with a golden, crunchy panko and Parmesan crust infused with fresh thyme and savory spices. It’s an easy, flavorful baked seafood dish ideal for a healthy weeknight dinner or impressive meal for guests.
Ingredients
Scale
Fish and Seasoning
- 1 pound Halibut fillet
- 1 1/2 tablespoons butter (melted)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
Crispy Topping
- 1/3 cup Panko breadcrumbs
- 3 tablespoons Grated Parmesan Cheese
- 1 teaspoon Fresh Thyme (chopped)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the halibut with a crispy crust.
- Prepare the Halibut: Pat the halibut fillets dry with a paper towel to remove excess moisture. Place them on a parchment-lined baking sheet, then brush the tops evenly with melted butter. Season with kosher salt and ground black pepper to enhance the flavor of the fish.
- Make the Topping Mix: In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, fresh chopped thyme, onion powder, and garlic powder. Stir the ingredients well until they are thoroughly mixed to form the flavorful crust topping.
- Apply the Topping: Sprinkle the panko mixture evenly over the buttered halibut fillets. Gently press the crumbs onto the fish to help them adhere and form a solid crust for baking.
- Bake the Halibut: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. The halibut is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit as measured by an instant-read thermometer.
Notes
- Make sure to pat the fish dry thoroughly to ensure the panko topping sticks well and crisps up perfectly.
- Use fresh thyme for the best flavor, but dried thyme can be substituted if necessary (use about 1/3 teaspoon dried).
- For a lower fat option, substitute melted butter with olive oil.
- Check fish doneness carefully to avoid overcooking, which can dry out the delicate halibut.
- Serve immediately for the crispiest crust and best texture.
