Garlic Parmesan Crusted Halibut is a simple yet impressive dish that pairs flaky, tender halibut with a crispy, golden crust made from garlic and Parmesan cheese. The contrast between the soft fish and the crunchy topping makes every bite really delightful. It’s a great way to enjoy fresh fish without a lot of fuss, but with plenty of flavor.
I love making this dish when I want something that feels a bit special but doesn’t take all day in the kitchen. The garlic and Parmesan crust gives the halibut a lovely, savory kick that my family always asks for again. One trick I like is to press the crust firmly onto the fish before cooking so it sticks well and stays crispy. It’s a small step that makes a big difference!
My favorite way to serve this halibut is with some fresh lemon wedges and a side of roasted vegetables or a simple green salad. The bright lemon juice adds a nice zesty touch that balances the richness of the cheese crust perfectly. Whether you’re cooking for a weeknight dinner or a weekend treat, this recipe is always a hit and feels like a little celebration on your plate.
Key Ingredients & Substitutions
Halibut: This fish is mild and firm, which holds up well to a crust. If you can’t find halibut, cod or mahi-mahi are good alternatives with similar texture.
Parmesan Cheese: Freshly grated Parmesan melts nicely and adds a nutty flavor. For a different twist, you could try Pecorino Romano or Asiago.
Panko Breadcrumbs: Panko gives a light, crunchy crust. If you don’t have panko, regular breadcrumbs work but the crust might be less crisp.
Garlic: Fresh minced garlic brings bright, sharp flavor. Garlic powder can be a backup but fresh is best here.
Lemon Juice: It adds a bright note that cuts through the richness. If fresh lemon isn’t available, a splash of white wine vinegar works too.
How Can I Get a Crispy, Well-Stuck Garlic Parmesan Crust?
Getting the crust to stay on and crisp up nicely is key to this recipe. Here’s how I do it:
- Pat fish dry to help the crust stick better.
- Press the Parmesan mixture firmly onto the top of each fillet; don’t just sprinkle it.
- Use medium heat so the crust browns slowly without burning.
- Add butter and oil for a nice, even browning and to keep the crust from drying out.
- Flip carefully using a thin spatula to keep the crust intact.
These small steps help the crust become golden and crunchy while the fish stays tender inside.
Equipment You’ll Need
- Large skillet – A good non-stick or cast-iron pan helps get a crispy crust and makes flipping easier.
- Measuring cups and spoons – Ensure accurate measurements for the parmesan, breadcrumbs, and liquids.
- Mixing bowl – To combine the Parmesan, panko, garlic, and parsley.
- Spatula or tongs – For flipping and removing the fish carefully and safely.
- Juicer or small bowl – To squeeze and add lemon juice right before serving.
Flavor Variations & Add-Ins
- Swap halibut for salmon or tilapia for different flavors and textures.
- Add a pinch of red pepper flakes or paprika to the crust for some mild spice.
- Mix in some finely grated lemon zest with the parmesan for extra citrus flavor.
- Top with chopped capers or a drizzle of balsamic glaze after cooking for a tangy twist.
Garlic Parmesan Crusted Halibut
Ingredients You’ll Need:
- 4 halibut fillets (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Cooked white rice, for serving
- Roasted asparagus or vegetables, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. So, in roughly 20 minutes total, you’ll have a delicious, crispy-crusted halibut meal ready to enjoy.
Step-by-Step Instructions:
1. Season and Prepare the Fish:
Start by patting the halibut fillets dry with paper towels. This helps the crust stick better. Then, sprinkle salt and pepper on both sides of each fillet.
2. Make the Parmesan Crust Mixture:
In a shallow dish, mix together the grated Parmesan, panko breadcrumbs, minced garlic, and chopped parsley. Press each fillet firmly into this mixture, coating just the top of the fish to form a nice crust.
3. Cook the Halibut:
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat until they’re hot. Carefully place the fish, crust-side down, in the pan. Cook without moving for 3 to 4 minutes until the crust turns golden brown and crunchy.
4. Flip and Finish Cooking:
Using a spatula, gently turn the fillets over. Cook the other side for another 3 to 4 minutes, or until the fish is opaque all the way through and flakes easily with a fork.
5. Make the Lemon Butter Sauce:
Remove the cooked fish from the pan and keep it warm. Add the remaining tablespoon of butter to the pan. Once melted, pour in the lemon juice and stir well, scraping the pan to pick up any browned bits—this adds wonderful flavor.
6. Serve and Enjoy:
Place the halibut fillets on a bed of cooked white rice and arrange roasted asparagus or your favorite vegetables on the side. Spoon the lemon butter sauce over the fish, sprinkle with extra parsley for color, and enjoy your tasty, crispy Garlic Parmesan Crusted Halibut!
Can I Use Frozen Halibut for This Recipe?
Yes, you can use frozen halibut, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry well to help the crust stick and to avoid excess moisture when cooking.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work just fine. The crust may be a little less crispy, but the flavor will still be delicious.
Can I Make This Dish Ahead of Time?
You can prepare the Parmesan crust mixture ahead of time and store it in the fridge. It’s best to press the crust onto the fish right before cooking for the best texture.
How Should I Store Leftovers?
Store any leftover cooked halibut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the crust’s crispiness as much as possible.