Description
This Crispy Baked Halibut recipe delivers a perfectly flaky and tender fish with a golden, crunchy breadcrumb and Parmesan crust. Easy to prepare in under 30 minutes, it’s an ideal healthy weeknight dinner packed with flavor from fresh thyme and aromatic spices.
Ingredients
Scale
Fish and Butter
- 1 pound Halibut fillet
- 1 1/2 tablespoons butter (melted)
Seasoning
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
Crust Mixture
- 1/3 cup Panko breadcrumbs
- 3 tablespoons Grated Parmesan Cheese
- 1 teaspoon Fresh Thyme (chopped)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the halibut to a crispy finish.
- Prepare the Halibut: Pat the halibut fillet dry using a paper towel to remove excess moisture. Place the fillet on a baking sheet lined with parchment paper. Brush the fillet evenly with the melted butter, then sprinkle with kosher salt and ground black pepper to season the fish.
- Make the Crust Mixture: In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, freshly chopped thyme, onion powder, and garlic powder. Stir well until all ingredients are evenly distributed.
- Apply Crust to Fish: Generously sprinkle the panko mixture over the top of the halibut, pressing it down gently to ensure it adheres well to the surface of the fish, creating a crispy crust once baked.
- Bake the Halibut: Place the baking sheet in the preheated oven and bake the fish for 12 to 15 minutes. The halibut is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit measured with an instant-read thermometer.
Notes
- For best results, make sure the halibut is completely dry before applying butter and seasonings to help the crust stick.
- You can substitute fresh thyme with dried thyme if fresh is not available, but reduce the quantity to 1/2 teaspoon since dried herbs are more concentrated.
- Serve immediately after baking for the crispiest texture.
- This recipe works well with other firm white fish such as cod or haddock if halibut is not available.
- Use an instant-read thermometer to avoid overcooking and ensure perfectly flaky fish.
