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!

Yield: 3

Baked Halibut with a Lemon Herb Crust

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Fresh halibut is baked with a lemon herb crust until flakey. This dish is healthy and very flavorufl.

Cook Time 17 minutes

Prep Time 5 minutes

Total Time 22 minutes

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Prepare the lemon herb crust by simply mixing together the panko bread crumbs, parmesan cheese, lemon zest, parsely, chives, garlic, salt and pepper.
4. 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.
5. 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.
6. Lastly, drizzle with fresh lemon juice and add additional salt if needed.