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Baked parmesan panko halibut on a white plate with slices of lemon.

Crispy Baked Halibut

This delicious oven baked crispy parmesan panko halibut recipe is simple to pull together and makes for a tasty meal!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Emily Wilson

Equipment

  • 1 Sheet Pan

Ingredients

  • 1 pound Halibut fillet
  • 1 ½ tablespoons butter melted
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Ground Black Pepper
  • ⅓ cup Panko breadcrumbs
  • 3 tablespoons Grated Parmesan Cheese
  • 1 teaspoon Fresh Thyme chopped
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder

Instructions

  • Preheat oven to 400 degrees F.
  • Pat halibut fillet(s) dry with a paper towel. Place on a parchment lined baking sheet and brush with the melted butter. Sprinkle with salt and pepper.
    A piece of halibut brushed with butter and sprinkled with salt and pepper on a parchment lined sheet pan.
  • Combine the panko breadcrumbs, parmesan, thyme, onion powder, and garlic powder in a mixing bowl. Stir till combined.
    A white bowl of panko, parmesan, and thyme with a gold spoon.
  • Sprinkle the panko mixture over the halibut. Press it down to make sure it sticks to the fish.
    A piece of halibut topped with a mixture of panko, parmesan, and thyme on a parchment lined sheet pan.
  • Bake for 12 to 15 minutes until the fish flakes apart and reaches an internal temperature of 145 degrees F on an instant read thermometer.
    Parmesan panko baked halibut on a sheet pan.

Notes

Storage - leftover fish can be saved for up to 3 days in the refrigerator in an airtight container.
Reheat - in the oven to keep the panko topping crispy!

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 9g | Protein: 46g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 1009mg | Potassium: 1046mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg