Baked Halibut with Lemon Parmesan Panko

5 from 29 votes

Baked Halibut with Lemon Parmesan Panko

This delicious Baked Halibut includes a crispy panko crust and tangy, cheesy, citrusy seasoning. It’s a quick recipe that takes less than 30 minutes to create. Pair it with roasted veggies and mashed potatoes for a filling meal.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

1/3 cup panko breadcrumbs
1/3 cup shredded parmesan
1/2 lemon, zested
1/2 teaspoon granulated garlic
1 teaspoon Morton kosher salt, divided*
freshly ground black pepper
1 heaping Tablespoon Dijon mustard
1 teaspoon olive oil
2 6- ounce halibut filets, thawed

Instructions

Preheat your oven to 400°F (200°C). Prepare the panko topping: In a medium bowl, combine the panko breadcrumbs, parmesan cheese, lemon zest, garlic, half of the salt, and black pepper. Prepare the mustard mixture: In a separate small bowl, whisk together the Dijon mustard and olive oil. Set aside.
1/3 cup panko breadcrumbs, 1/3 cup shredded parmesan, 1/2 lemon, zested, 1/2 teaspoon granulated garlic, 1 teaspoon Morton kosher salt, divided*, freshly ground black pepper, 1 teaspoon olive oil, 1 heaping Tablespoon Dijon mustard
Line a baking sheet with parchment paper. Place the halibut fillets on the prepared baking sheet. Pat each side dry with a paper towel.
2 6- ounce halibut filets, thawed
Season both sides of the halibut fillets with the remaining salt and black pepper.
Using the back of a spoon, spread the Dijon mustard mixture evenly on the top of and down the sides of each fillet.
Press the panko mixture firmly onto the mustard-coated tops of the halibut fillets, creating a thick, even layer.
Bake in the preheated oven for 10-12 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and the topping is golden.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Thaw frozen halibut fillets properly. Here is how I like to thaw frozen fish: The night before cooking, remove the frozen halibut fillets from their vacuum-sealed packaging and place them on a plate in the refrigerator to thaw overnight. When you're ready to bake the fish, take the thawed fillets out of the refrigerator and generously sprinkle salt on both sides. Allow them to rest at room temperature while you gather the other ingredients. This waiting period helps draw out excess moisture. After the fillets have rested with salt, thoroughly rinse each under cold water. Then, place them on a clean paper towel-lined plate and pat them dry well.
Dry the filets well so the topping doesn’t end up soggy. Before adding the salt and pepper/toppings to the baked halibut, it's necessary to pat it dry well with paper towels first. This helps in a few ways. For one, it helps the seasoning and topping stick to the fish better. It also helps keep the topping from getting soggy.
Pack on the topping, even though it may seem like a lot. The key to getting a crispy topping (and ensuring every bite is full of flavor) is by packing on the topping. It may seem like a lot at the time, but it will help you create delicious fillets in the end.
Try the recipe with cod, grouper, or redfish. The seasoning/topping for this baked halibut recipe also works well with other fish like cod, grouper, or redfish. If you have those in your freezer already, thaw your fish of choice. Then, follow the recipe instructions noted above.
Use regular breadcrumbs. If you don’t have panko on hand or can’t find it at the store, you can also use regular breadcrumbs for this baked halibut with lemon recipe. Feel free to use unseasoned or seasoned breadcrumbs, depending on your flavor preference. Seasoned breadcrumbs will create bolder-tasting halibut fillets.
Swap out the seasoning. If you prefer other seasoning on your halibut fillets, feel free to use that instead. I love adding seasonings like lemon garlic, Creole, or fresh herbs like rosemary to this recipe.
Make it gluten-free. Most of the ingredients for this recipe are already gluten-free. So, you’ll only need to swap out the panko breadcrumbs for a gluten-free option. It should still create a crispy topping for the fish.

Nutrition