Baked Halibut with a Lemon Herb Crust is actually a very easy and delicious weeknight meal. This fish is ready in less than 20 minutes and is definitely a restaurant style recipe. The lemon herb crust is full of fresh herbs, garlic and lemon zest making this halibut taste amazing.
If I had to choose a favorite fish, it would halibut. It’s meaty yet light and it does not taste fishy. I love its freshness and how well it cooks. This fish doesn’t typically fall apart when cooked unless it’s done right.
I also love it because it’s a blank slate, like chicken. You can do whatever the heck you want to it. I chose a fresh, zesty, lemon parmesan crust to go on top of these. There’s quite a bit going on in the crust topping, but every ingredients adds a layer of flavor.
Believe it or not, mayonnaise does a lot for this recipe. One dollop on top of each filet simply helps the crust actually stick to the fish. It adds a creamy texture and it literally does keep the crust from falling off the fish. Don’t be afraid to lather it on!
I served this with a lemon parmesan orzo – simply because I had the ingredients. You could also serve this with asparagus, broccoli, or just a salad. If you have some leftover lemon and herbs, drizzle and sprinkle them on the vegetables to bring the flavors together.
Easily one of my favorite fish recipes – so simple yet delicious. Halibut is expensive but it’s way cheaper to cook at home so if you’re for it, try this one at home. I think you’ll enjoy!
Don’t forget to pin this recipe on Pinterest by clicking the image above!
- 3, 6 ounce halibut filets, skin removed if possible
- 3 dollops of mayonnaise
- 1/2 cup panko bread crumbs
- 2 tablespoon grated parmesan cheese
- zest of one lemon (keep lemon for drizzling lemon juice on the fish later)
- 1 tablespoon minced shallot
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons minced chives
- 2 teaspoons chopped fresh parsley
- 1 clove of garlic, finely minced
- Olive oil
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. If you don't have parchment paper, you can use aluminum foil, just grease it well so the fish doesn't stick.
- Place fish on prepared baking sheet and spread about a tablespoon of mayonnaise on top of each filet. This is essential as it will help the herb crust stick to the fish.
- Prepare the lemon herb crust by simply mixing together the panko bread crumbs, parmesan cheese, lemon zest, parsely, chives, garlic, salt and pepper.
- Generously add the crust on top of each filet, pressing gently so it "sticks" to the mayo. Drizzle a little olive oil on each filet to help the crust crisp up nicely.
- Bake for 17 minutes - fish should flake easily and be white. You may or may not have to bake a few minutes longer depending on your oven.
- Lastly, drizzle with fresh lemon juice and add additional salt if needed.