Description
This Easy Garlic Parmesan Crusted Halibut recipe is a perfect weeknight dinner that combines tender halibut fillets with a crispy, flavorful garlic parmesan crust. Ready in just 25 minutes, it’s a deliciously simple way to enjoy seafood with a crunchy, cheesy topping, brightened by lemon juice and fresh parsley garnish.
Ingredients
Scale
Fish
- 4 fillets Halibut (Fresh is best)
Crust Mixture
- 1 cup Grated Parmesan cheese (High-quality block cheese preferred)
- 1/2 cup Breadcrumbs (Substitute with panko for extra crunch)
- 2 cloves Minced garlic (Essential for flavor)
Wet Ingredients
- 4 tablespoons Melted butter (Adds richness)
- 2 tablespoons Olive oil (Enhances moisture)
- 2 tablespoons Lemon juice (Brightens flavor)
Seasonings and Garnish
- to taste Salt (Essential for seasoning)
- to taste Pepper (Essential for seasoning)
- 1 tablespoon Fresh parsley (For garnish)
- 2 wedges Lemon (For serving)
Instructions
- Prepare the Halibut: Pat the halibut fillets dry with paper towels to remove any excess moisture. This ensures the crust adheres properly and creates a crisp texture during cooking.
- Make the Crust Mixture: In a bowl, combine the grated Parmesan cheese, breadcrumbs, and minced garlic. Mix thoroughly to evenly distribute the garlic and cheese within the breadcrumb mixture.
- Mix Wet Ingredients: In a separate small bowl, whisk together melted butter, olive oil, and lemon juice to create a rich and tangy binder for the crust.
- Season the Fish: Lightly season both sides of each halibut fillet with salt and pepper to enhance the flavor of the fish base.
- Apply the Crust: Brush the top side of each fillet generously with the butter-oil-lemon mixture. Next, firmly press the Parmesan-breadcrumb mixture over the butter-coated surface to form a thick, even crust.
- Cook the Halibut: Preheat a skillet over medium heat. Place the fillets crust-side down in the skillet and cook for about 7-8 minutes, until the crust is golden brown and crisp. Carefully flip the fillets and cook the other side for an additional 6-7 minutes, until the fish is opaque and flakes easily with a fork.
- Garnish and Serve: Remove the cooked halibut from the skillet and transfer to serving plates. Sprinkle fresh chopped parsley over the fillets and serve with lemon wedges on the side for added brightness.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- Make sure the skillet is preheated to prevent the crust from sticking.
- Fresh halibut is preferred for the best flavor and texture, but frozen can work if properly thawed.
- Do not overcrowd the skillet to ensure even cooking and crust development.
- If you prefer a lower-fat option, you can reduce the butter and increase the olive oil slightly.
