CategoryChefs Choice, Fish, Main Courses
This Baked Halibut with Garlic and Herb Crust is an elegant yet simple dish, featuring tender, flaky halibut fillets topped with a golden, crispy breadcrumb crust infused with garlic, parsley, and lemon zest. Served with roasted cherry tomatoes and asparagus, this dish is a light, nutritious, and flavorful meal that pairs beautifully with white wine.
For the Halibut
4 halibut fillets (6 oz each)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
Juice of ½ lemon
For the Garlic and Herb Crust
½ cup panko breadcrumbs (or regular breadcrumbs)
2 tbsp grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves (or ½ teaspoon dried thyme)
1 tsp lemon zest
2 cloves garlic, minced
2 tbsp melted butter
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
For the Lemon Butter Sauce (Optional)
2 tbsp butter, melted
1 tbsp fresh lemon juice
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
For the Sides (Optional)
1 bunch asparagus, trimmed
1 cup cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt and black pepper
Preheat and Prepare the Halibut
1
- Preheat your oven to 400°F (200°C).
- Pat the halibut fillets dry with a paper towel.
- Brush each fillet with olive oil, then season with salt, black pepper, smoked paprika, and lemon juice.
- Place the fillets on a parchment-lined baking sheet.
Prepare the Garlic and Herb Crust
2
- In a small bowl, mix together:
- Panko breadcrumbs
- Grated Parmesan cheese
- Fresh parsley and thyme
- Lemon zest and minced garlic
- Melted butter and olive oil
- Salt and black pepper
- Stir until well combined.
- Evenly distribute the mixture over the top of each halibut fillet, pressing gently to adhere.
Bake the Halibut
3
- Bake for 12-15 minutes, or until the crust is golden brown and the fish is opaque and flakes easily with a fork.
- For an extra crispy topping, broil for the last 1-2 minutes, watching carefully to prevent burning.
Prepare the Sides (Optional)
4
- Toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper.
- Roast in the oven for 12-15 minutes, alongside the halibut, until tender.
Prepare the Lemon Butter Sauce (Optional)
5
- In a small saucepan, melt the butter over low heat.
- Stir in lemon juice, garlic powder, salt, and black pepper.
- Drizzle over the baked halibut before serving.
Serve and Enjoy
6
- Plate the halibut fillets with the roasted asparagus and cherry tomatoes.
- Drizzle with the lemon butter sauce (if using).
- Garnish with fresh parsley and lemon slices.
- Serve with a glass of chilled white wine
Pro Tips
7
- For extra crunch, toast the panko breadcrumbs in a dry pan for 2-3 minutes before mixing with herbs.
- For added citrus flavor, squeeze extra lemon juice over the fish before serving.
- For a gluten-free version, use almond flour or crushed gluten-free crackers instead of breadcrumbs.
Ingredients
For the Halibut
4 halibut fillets (6 oz each)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
Juice of ½ lemon
For the Garlic and Herb Crust
½ cup panko breadcrumbs (or regular breadcrumbs)
2 tbsp grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves (or ½ teaspoon dried thyme)
1 tsp lemon zest
2 cloves garlic, minced
2 tbsp melted butter
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
For the Lemon Butter Sauce (Optional)
2 tbsp butter, melted
1 tbsp fresh lemon juice
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
For the Sides (Optional)
1 bunch asparagus, trimmed
1 cup cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt and black pepper
Directions
Preheat and Prepare the Halibut
1
- Preheat your oven to 400°F (200°C).
- Pat the halibut fillets dry with a paper towel.
- Brush each fillet with olive oil, then season with salt, black pepper, smoked paprika, and lemon juice.
- Place the fillets on a parchment-lined baking sheet.
Prepare the Garlic and Herb Crust
2
- In a small bowl, mix together:
- Panko breadcrumbs
- Grated Parmesan cheese
- Fresh parsley and thyme
- Lemon zest and minced garlic
- Melted butter and olive oil
- Salt and black pepper
- Stir until well combined.
- Evenly distribute the mixture over the top of each halibut fillet, pressing gently to adhere.
Bake the Halibut
3
- Bake for 12-15 minutes, or until the crust is golden brown and the fish is opaque and flakes easily with a fork.
- For an extra crispy topping, broil for the last 1-2 minutes, watching carefully to prevent burning.
Prepare the Sides (Optional)
4
- Toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper.
- Roast in the oven for 12-15 minutes, alongside the halibut, until tender.
Prepare the Lemon Butter Sauce (Optional)
5
- In a small saucepan, melt the butter over low heat.
- Stir in lemon juice, garlic powder, salt, and black pepper.
- Drizzle over the baked halibut before serving.
Serve and Enjoy
6
- Plate the halibut fillets with the roasted asparagus and cherry tomatoes.
- Drizzle with the lemon butter sauce (if using).
- Garnish with fresh parsley and lemon slices.
- Serve with a glass of chilled white wine
Pro Tips
7
- For extra crunch, toast the panko breadcrumbs in a dry pan for 2-3 minutes before mixing with herbs.
- For added citrus flavor, squeeze extra lemon juice over the fish before serving.
- For a gluten-free version, use almond flour or crushed gluten-free crackers instead of breadcrumbs.
Notes
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