Panko parmesan crusted halibut



  • 2 Halibut fillets (remove skin)
  • 1 Tbsp olive oil, divided
  • ½ fresh lemon (or juice)
  • ½ cup plain panko crumbs
  • ¼ cup of Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • ¼-1/2 tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • Cooking spray


Step 1: Squeeze your lemon juice and olive oil over both sides of halibut. Then sprinkle sea salt and fresh pepper on both sides.

Step 2: Line a baking sheet with foil. Add a cooling rack on the baking sheet + spray both with cooking spray.

Step 3: Mix the panko crumbs, parmesan, fresh parsley, garlic powder, some salt and pepper in a bow or plate.

Step 4: Dip the Halibut in the mixture on both sides. Put them on top of the cooling rack.

Step 5: Place the baking sheet into the refrigerator for 20-30 minutes. (This will ensure the panko coating doesn’t fall off when baking as much).

Step 6: Preheat the oven to 450 degrees. Place the baking sheet in the oven and cook for 15 minutes or until the halibut is cooked through and flaky.

I served mine with Zatarains long grain and wild rice.


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