Baked Parmesan Crusted Halibut in 30 minutes!
If you're craving a gorgeous main course that's equal parts elegant and easy, this Parmesan Crusted Halibut delivers. The fish bakes up crisp on the outside and tender inside, with a savory coating of Parmesan, herbs, and breadcrumbs. It's a restaurant-style dinner that comes together in about 30 minutes.
Why You’ll Love This Recipe
This recipe is all about ease and flavor. The halibut gets brushed with mayonnaise instead of an egg wash before coating, which locks in moisture and helps the crust adhere beautifully. The fish bakes on a rack, which allows air to circulate so it browns evenly without frying.
I love to serve it with a creamy Herbed Aioli or Tarragon Aioli for dipping. Both sauces give a bright contrast to the crispy Parmesan crust and flaky fish. The result is a dish that feels refined but is so simple to make; it's always a hit with my family.
Nicki's Tip: One of the best things about this recipe is that it's flexible - you don't need to get too caught up with the measurements, and once you master the technique you can use it with different varieties of fish. (For more seafood recipes, try my Crispy Fish Sandwiches, Slow Cooker Salmon, or Seared Ahi Tuna Steak Recipe.)
Ingredients You’ll Need
- Halibut: Mild, flaky, and sturdy enough to hold its shape while baking.
- Parmesan cheese: Adds a crisp, salty bite that melts into the breadcrumb coating.
- Breadcrumbs: Fresh breadcrumbs give a delicate crunch. Panko works well for a lighter, crispier texture.
- Mayonnaise: The secret to keeping the fish juicy and helping the crust stick without fussing with an egg wash.
- Olive oil: Adds richness and helps the crust turn golden brown.
- Herbs: Parsley, dill, or basil bring brightness and color.
- Garlic powder: Adds depth and a gentle savoriness.
- Lemon: Cuts through the richness and brings everything into balance.
This mix creates a crisp, flavorful coating that complements the halibut's mild flavor beautifully.
How to Make Parmesan Crusted Halibut
Step 1: Preheat the oven to 450°F (230°C). Place a wire rack inside a baking sheet and coat it with cooking spray.
Step 2: Pat the halibut fillets dry and season all over with salt, pepper, and garlic powder.
Step 3: In a shallow bowl, combine the breadcrumbs, Parmesan, herbs, and a drizzle of olive oil. Mix with your fingers until the crumbs are evenly moistened.
Step 4: Brush each piece of fish with mayonnaise, coating all sides.
Step 5: Press the fish into the breadcrumb mixture until well covered, then set it on the prepared rack.
Step 6: Bake for 10 to 15 minutes, or until the crust is golden and the fish flakes easily with a fork. The center should feel warm to the touch if tested with a metal skewer. Serve with lemon wedges and Herbed or Tarragon Aioli for dipping.
For more delicious seafood dinners, try my Grilled Panzanella Salad or Spicy Salmon Sushi Burritos.
Pro Tips
- Use mayonnaise instead of egg: It keeps the halibut moist and ensures the breadcrumb coating sticks evenly.
- Bake on a rack: This keeps the underside from getting soggy and helps the crust brown all over.
- Don't overbake: Halibut is lean and can dry out quickly. Check early for doneness.
- Try different fish: Cod or mahi mahi can be swapped in, though halibut holds up best.
- Gluten-free option: Use gluten-free panko or crushed almond flour for a crisp crust.
Serving Ideas
This baked halibut recipe pairs beautifully with light, fresh sides. Serve it with roasted potatoes, rice, or a bright salad like my Parmesan Crusted Delicata Squash Salad, Pear and Gorgonzola Salad, or a Simple Green Salad.
For a special occasion, try it over creamy Potato Puree with a drizzle of lemon butter halibut sauce or a dollop of aioli.
Recipe FAQs
Bake at 450°F for about 10-15 minutes, depending on thickness.
Yes. Use gluten-free breadcrumbs or almond flour to make a gluten free parmesan crust.
Pat the fish dry, brush it with mayonnaise, and press the coating on firmly.
You can prep the breadcrumb mixture a day ahead, but coat the fish just before baking for best results.
P.S. More Easy Seafood Recipes:
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Baked Parmesan Crusted Halibut in 30 minutes!
Ingredients
- Cooking spray
- 1 ½ pounds skinless halibut, cut into 4 fillets (1-inch thick)
- Salt and freshly ground black pepper
- ¼ teaspoon granulated garlic
- ½ cup fresh breadcrumbs (see the tips)
- ½ cup grated parmesan cheese
- 1 tablespoon finely chopped parsley, dill or basil, or 1 teaspoon of dried Italian seasoning
- 1 tablespoon extra virgin olive oil
- 2 tablespoons mayonnaise
For serving (optional)
- Dipping sauce try my Herbed Aioli or Tarragon Aioli
- Lemon wedges
Instructions
- Preheat the oven to 450˚F (230˚C). Place a wire rack inside a large baking sheet and spray it well with cooking spray.
- Season the halibut pieces all over with salt, pepper and the granulated garlic.
- In a shallow bowl, combine the breadcrumbs, parmesan cheese and herbs. Season with salt and pepper. Stir in the olive oil, using your fingers to incorporate it evenly.
- Brush the halibut pieces all over with the mayonnaise. Working with one piece of fish at a time, coat it all over in the breadcrumb mixture, pressing it to stick. Transfer the fish to the prepared rack. Repeat with the rest of the fillets.
- Bake the halibut until it's golden brown and cooked through (to test if it's cooked in the center, slide a metal skewer into the middle of the fish, then place the skewer on your lower lip-it should feel warm). The fish will take about 10-15 minutes, depending on the thickness of the fish (I've found for halibut it's closer to 15 minutes).
- Serve the parmesan crusted halibut with aioli and lemon wedges.
Notes
- Make fresh breadcrumbs: Process a large slice of bread (regular or gluten-free, crusts and all) in a high-speed blender or food processor until finely ground and fluffy.
- Bake on a rack: Place the fish on a wire rack set over a sheet pan (a large cooling rack works well). This allows air to circulate so the halibut turns crispy on all sides.
