Garlic Parmesan Crusted Halibut is the weeknight-easy, restaurant-worthy recipe that blankets flaky halibut with a golden, garlicky crumb that turns crisp at the edges and tender on top. The result is juicy fish, a savory crust that actually clings, and bright lemony aromas that make the whole plate sing.
Why You’ll Love This Garlic Parmesan Crusted Halibut
- Crisp, flavorful crust that stays put and browns beautifully
- Tender, moist halibut that flakes at the touch of a fork
- Pantry-friendly ingredients and a single sheet pan
- Fast timing: about 10 minutes prep, 12–15 minutes in the oven
- Kid-friendly flavors; easy to scale for guests
- Flexible with other white fish if halibut isn’t available
What Is Garlic Parmesan Crusted Halibut?
It’s a quick-baked halibut topped with a “wet-sand” mixture—finely grated parmesan, breadcrumbs, minced garlic, melted butter, olive oil, lemon, salt, and pepper. Pressed onto the fillets, the mix bakes into a cohesive, crisp-tender crust. Think chicken-parm-style satisfaction, but lighter and tailored for delicate fish. The secret is balance: enough fat for color and moisture, enough dry ingredients for crunch, and just the right oven temperature for even doneness.
Garlic Parmesan Crusted Halibut
Ingredients
Fish
- 4 halibut fillets skinless, about 5–6 oz (140–170 g) each, 1–1¼ inches thick
- ¾ tsp fine salt split between fillets
- ¼ tsp black pepper
Parmesan–Garlic Crust
- ½ cup finely grated parmesan freshly grated best
- ¼ cup breadcrumbs panko for extra crunch or regular
- 2 cloves garlic very finely minced
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tbsp olive oil
- 1–2 tsp lemon juice plus ½ tsp lemon zest
- ½ tsp lemon zest
- ¼ tsp fine salt for the crust
- ⅛ tsp black pepper for the crust
- Pinch red pepper flakes optional
To Finish
- 1–2 tbsp chopped parsley or chives
- lemon wedges for serving
Instructions
- Step 1 — Heat the Oven and Prep the Pan: Preheat oven to 400°F (200°C). Line a sheet pan with parchment and lightly brush or mist with oil.
- Step 2 — Mix the Parmesan–Garlic Crust: In a bowl, combine parmesan, breadcrumbs, garlic, melted butter, olive oil, lemon juice, lemon zest, salt, pepper, and optional red pepper flakes. Stir until the mixture resembles cohesive “wet sand.” Let sit 3–5 minutes to hydrate crumbs.
- Step 3 — Season the Halibut: Pat halibut fillets very dry. Season both sides lightly with salt and black pepper. Place on the prepared sheet pan with space between each fillet.
- Step 4 — Press on the Crust: Divide the parmesan mixture among the fillets and press firmly over the top of each fillet in an even layer about ⅛–¼ inch thick so the crust adheres.
- Step 5 — Bake to Flaky Perfection: Bake 12–15 minutes until the crust is lightly golden and the fish is opaque and flakes easily with a fork (internal temperature ~130–135°F/54–57°C). Rest 2 minutes.
- Step 6 — Finish and Serve: Sprinkle with parsley or chives and serve with lemon wedges. Spoon any flavorful pan juices over the fillets.
Notes
Ingredients for Garlic Parmesan Crusted Halibut
Fish
- 4 halibut fillets, skinless, about 5–6 oz (140–170 g) each, 1 to 1¼ inches thick
- ¾ tsp fine salt (split between fillets)
- ¼ tsp black pepper
Parmesan–Garlic Crust
- ½ cup finely grated parmesan (freshly grated works best)
- ¼ cup breadcrumbs (panko for extra crunch or regular for a finer crust)
- 2 cloves garlic, very finely minced
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tbsp olive oil
- 1–2 tsp lemon juice, plus ½ tsp lemon zest
- ¼ tsp fine salt
- ⅛ tsp black pepper
- Pinch of red pepper flakes (optional)
To Finish
- Lemon wedges
- 1–2 tbsp chopped parsley or chives
Pantry Notes
- Finely grated parmesan melts and bonds with crumbs; pre-shredded varieties can be dry.
- Use panko when you want a craggier, airier crunch; regular breadcrumbs give a uniform, sand-like layer.
- A touch of oil in the crust helps even browning and prevents dry patches.
Ingredient Notes (Substitutions & Healthy Swaps)
- Other fish: Cod, haddock, or pollock bake beautifully with the same crust. Adjust bake time if fillets are thinner or thicker.
- Breadcrumb options: Gluten-free crumbs or crushed rice crackers work; aim for fine pieces that absorb butter evenly.
- Butter/olive oil balance: Prefer lighter? Reduce butter to 1 tbsp and increase lemon to taste.
- Herb play: Add ½ tsp finely chopped rosemary or thyme to the crust for a subtle herbal note.
- Dairy note: If avoiding dairy, use a dairy-free parmesan-style alternative and olive oil in place of butter; watch browning closely.
Step-by-Step Instructions
Step 1 — Heat the Oven and Prep the Pan
Preheat to 400°F (200°C). Line a sturdy sheet pan with parchment for easy release and cleanup. Lightly mist or brush the parchment with oil so the fillets won’t stick if any juices caramelize.
Step 2 — Mix the Parmesan–Garlic Crust
In a small bowl, combine parmesan, breadcrumbs, garlic, melted butter, olive oil, lemon juice, lemon zest, salt, pepper, and optional red pepper flakes. Stir until the mixture looks like wet sand—cohesive when pressed, not runny. Let it sit 3–5 minutes so crumbs hydrate evenly.
Step 3 — Season the Halibut
Pat fillets very dry. Season both sides lightly with salt and pepper. Place on the prepared pan, leaving space between pieces.
Step 4 — Press on the Crust
Divide the parmesan mixture among the fillets. Use your fingers to press it firmly over the top surface, edge-to-edge in an even layer about ⅛–¼ inch thick. Pressing well helps it adhere and brown uniformly.
Step 5 — Bake to Flaky Perfection
Bake 12–15 minutes, depending on thickness. You’re looking for a crust that’s lightly golden and fish that flakes easily with a fork. Internal temperature in the thickest part should read 130–135°F (54–57°C); it will rise a bit as it rests.
Step 6 — Finish and Serve
Rest 2 minutes. Shower with parsley or chives and serve with lemon wedges. Spoon any flavorful pan juices over the potatoes or greens on the plate.
Pro Tips for Success
- Dry equals crisp: Blot fish well; surface moisture can steam the crust.
- Don’t over-mix the crust: Keep it crumbly; a paste won’t crisp.
- Even thickness matters: If fillets vary, start thicker ones toward the back of the oven or give them an extra minute.
- Color check: If the crust needs more color but the fish is nearly done, switch to broil for 30–60 seconds. Watch closely.
- Rest briefly: A short rest keeps juices in the fish and settles the crust.
Flavor Variations
- Lemon–Herb Panko: Add 1 tsp finely chopped parsley and extra zest to the crumbs; finish with more herbs.
- Garlic–Chive Crunch: Stir 1 tbsp chopped chives into the crust; finish with more chives instead of parsley.
- Smoky Paprika: Add ¼–½ tsp sweet or smoked paprika to the crumb mixture for warm color and roundness.
- Mushroom Umami: Mix in 1 tsp very finely ground dried mushroom powder for savory depth.
- Citrus Pepper: Add coarse cracked pepper and a touch more zest; serve with extra lemon.
Serving Suggestions
- Sheet-pan supper: Roast asparagus or green beans on a second pan; both cook in about the same time.
- Potato partner: Pair with roasted baby potatoes or creamy mashed potatoes for a classic plate.
- Grain base: Serve over lemony rice, quinoa, or couscous that will catch the buttery pan juices.
- Salad side: A crisp salad with a light vinaigrette balances the rich crust.
Storage and Reheating Instructions
- Refrigerate: Store leftovers in an airtight container up to 2 days.
- Reheat: Warm on a wire rack in a 300–325°F (150–165°C) oven for 8–10 minutes to re-crisp the crust without overcooking the fish.
- Freeze: Best enjoyed fresh; freezing can soften the crust. If needed, freeze tightly wrapped, then reheat gently in the oven.
Nutrition Facts (Per Serving)
Approximate values for 1 of 4 servings using 6-oz fillets.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~360 | ~38 g | ~7 g | ~19 g | ~0–1 g | ~570 mg |
Numbers vary with fish thickness and crumb amounts.
FAQ About Garlic Parmesan Crusted Halibut
How do I know when halibut is done?
Look for three cues: the flesh should turn fully opaque, flake in large moist layers with gentle pressure, and read 130–135°F (54–57°C) on an instant-read thermometer in the thickest spot. If you don’t have a thermometer, poke with a fork at a 45° angle—if the layers separate easily and look pearly, you’re there. Pull it a touch earlier if you like very tender fish; carryover heat finishes it during a 2–3 minute rest. Overcooked halibut turns chalky and tight, so err on the side of slightly under, then rest.
Can I use frozen halibut?
Yes—just thaw fully in the fridge (overnight is best) and then pat very dry. Excess moisture makes the crust slide and steams the fish instead of roasting it. After thawing, remove any thin, watery edges so all fillets are a similar thickness for even cooking. If the fish still feels damp, chill it uncovered for 15–20 minutes on a rack to dry the surface further before crusting.
My crust didn’t brown—what happened?
Common culprits are low oven heat, too-wet crust, or not enough fat. Bake at 400°F (200°C) on the center rack and preheat fully. The crumb mix should look like wet sand, not paste; if it’s pasty, add a spoon of breadcrumbs or parmesan. A mix of butter + oil helps browning; if it’s still pale when the fish is done, broil 30–60 seconds (watch closely).
Will this work with thinner fillets?
Absolutely—just shorten the bake to 10–12 minutes and start checking early. Apply a thinner crust layer (closer to ⅛ inch) so it crisps before the fish overcooks. If the tips brown too fast, tent the edges with a small strip of foil for the last minute. Very thin pieces may finish in the time it takes the crust to color, so keep an eye on both doneness and color.
Can I make it without breadcrumbs?
Yes. Double the parmesan and add very finely chopped nuts (almond, cashew) or crushed gluten-free crackers for texture. You want the same crumbly, pressable feel—adjust with a drizzle of oil or a pinch of extra cheese as needed. Expect a slightly denser crust without panko’s airiness, but flavor and browning still shine.
How do I keep the crust from falling off?
Dry the fish very well, then press the crumb firmly onto the top so it bonds. Let the crusted fillets sit 3–5 minutes before baking to hydrate and adhere. Avoid moving the fish once it’s on the pan; slide a thin fish spatula under the skinless bottom after baking and lift in one confident motion. If your fillets are tapered, angle extra crumbs toward the thicker center where they’ll adhere best.
Can I air-fry this?
Yes—preheat to 380°F (193°C) and cook 8–12 minutes depending on thickness. Spritz the basket and the crust lightly with oil for even color. Airflow browns quickly, so start checking at 8 minutes. If the crust is done before the center reaches 130°F, lower the temp to 350°F and cook 1–2 minutes more.
What sides go best with the buttery crust?
Bright, fresh sides balance the richness: roasted asparagus, lemony green beans, or a crisp salad with light vinaigrette. Starches that catch juices are perfect—lemon rice, herbed couscous, or garlic mashed potatoes. For a full sheet-pan dinner, roast baby potatoes or green beans on a separate tray and slide them in a few minutes before the fish so everything finishes together. A final squeeze of lemon ties the plate together.
TastyInspo Notes
- Zest first, then juice: Capture fragrant oils in the crust, then squeeze fresh lemon at the table.
- Microplane magic: Finely grated parmesan melts and bonds better than coarse shreds.
- Rack reheating: Leftovers re-crisp best on a rack so hot air hits both sides.
- Two-pan dinner: Put vegetables in first if they need an extra 5 minutes, then slide in the fish.
- Clean slices: Use a thin fish spatula to slide under the crust and lift in one confident motion.
- Fresh herb finish: Scatter parsley or chives right before serving to keep color and aroma bright.
Final Thoughts
Garlic Parmesan Crusted Halibut brings together crisp edges, juicy flakes, and bright lemon in a dinner that looks elegant but cooks on a single pan in minutes. Master the wet-sand crust, watch the temperature, and finish with fresh herbs and citrus. Whether it’s a weeknight or a dinner party, this reliable method gives you golden, savory results that feel special every time.
