Baked Parmesan Crusted Halibut in 30 minutes!
These parmesan-crusted halibut fillets are sophisticated but easy, elegant but accessible (and my kids love them!). In other words, this is a fish dish for the masses. The fillets are coated in a crunchy Parmesan, herb, and breadcrumb crust, but instead of fussing with an egg wash, they’re simply brushed with mayonnaise to help the crust stick. You don’t need to get caught up with specific measurements here—aim for half breadcrumbs and half Parmesan, with just enough olive oil to moisten (I often halve the recipe for date night). I love to serve the fish with this Herbed Aioli or this Tarragon Aioli, which provide a creamy counterpoint to the juicy, crunchy fish (check out the tips for other serving suggestions!). You can also swap out the halibut for fresh cod—just note that it’s more delicate and a bit harder to transfer, so spray the cooking rack well.
Servings: 4
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.
Loved this recipe? Check out @nickisizemore for more!