Garlic Parmesan Crusted Halibut Recipe – Best Easy Seafood Dinner

The sizzle of a buttery crumb topping, the aroma of garlic wafting through the kitchen—just thinking about this garlic parmesan crusted halibut makes my mouth water! The first time I made this recipe, it was totally by accident. I was craving something “fancy” but, let’s face it, wasn’t about to spend hours over the stove. So, I raided my fridge and found a lonely wedge of Parmesan, some halibut fillets, and a whole lot of garlic. The result? A golden, crispy-topped halibut that looked (and tasted!) like a restaurant-worthy feast.

I’ll be honest: I’m a sucker for any seafood dinner that feels special but doesn’t require a culinary degree or a trip to the fish market at dawn. This garlic parmesan crusted halibut checks every box—quick, easy, and so full of flavor that even my “not-so-sure-about-seafood” family members go back for seconds. It’s become our go-to for Friday nights, dinner parties, or those times when I just need to shake up the usual chicken routine.

What I love most is how the buttery parmesan crust locks in the halibut’s natural moisture, making it tender and flaky every single time. Plus, it’s a breeze to adapt for gluten-free, low-carb, or pescatarian diets. If you’re a seafood enthusiast (or just seafood-curious), this recipe is about to be your new best friend. After making it a dozen times—tweaking, tasting, and, yes, even burning it once—I can promise you’ll be amazed at how easy and foolproof it is.

Whether you’re treating yourself, cooking for a crowd, or just want to add some variety to your weeknight meals, this garlic parmesan crusted halibut deserves a place on your table. Let’s dive in!

Why You’ll Love This Garlic Parmesan Crusted Halibut Recipe

• Quick & Easy: You’ll have dinner on the table in about 30 minutes from start to finish. No need to fuss with complicated prep or hard-to-find ingredients. Perfect for those nights when you want something special but don’t have hours to spare.
• Simple Pantry Staples: Everything you need is probably already in your kitchen—halibut, parmesan, breadcrumbs, garlic, butter, and a few fresh herbs. No special shopping trips required!
• Perfect for Any Occasion: Whether it’s a busy weeknight, a romantic dinner, or a holiday gathering, this dish fits the bill. I’ve served it for family dinners and even at small dinner parties—always a hit.
• Crowd-Pleaser: Even picky eaters and those skeptical of fish have been won over by this dish. That golden, cheesy crust is seriously irresistible, and the halibut stays moist and flavorful underneath.
• Unbelievably Delicious: The combination of nutty parmesan, aromatic garlic, and a hint of lemon zest takes the flavor up a notch. It’s the kind of dish that makes you do a little happy dance after the first bite.

What sets this garlic parmesan crusted halibut apart from the rest? For starters, the crust isn’t just sprinkled on—it’s pressed into the fish, creating a thick layer that browns up beautifully. I use a mix of Parmesan and Panko breadcrumbs for crunch, and I always add a little lemon zest for brightness. This isn’t your average bland baked fish—every bite is packed with flavor and texture.

Honestly, it’s the ultimate comfort food for seafood lovers. It’s hearty, satisfying, and a bit indulgent (but in a good way). I love how it pairs with a simple salad or some roasted veggies. Best of all, you don’t need to be a pro chef to get it right. After plenty of trial and error (and a few burnt crusts), I’ve dialed in the method for maximum flavor and zero stress. Give it a try—your taste buds (and your dinner guests) will thank you!

Ingredients Needed for Garlic Parmesan Crusted Halibut

This recipe keeps things simple, letting each ingredient shine. Here’s what you’ll need to make garlic parmesan crusted halibut at home:

• Halibut Fillets (4, about 6 ounces / 170g each, skinless): Mild, flaky, and perfect for soaking up all those savory flavors. If you can’t find halibut, cod or haddock work well too.
• Parmesan Cheese (1/2 cup / 50g, grated): Adds a nutty, salty kick and helps form the irresistible crust. I love using freshly grated Parmigiano Reggiano—skip the shelf-stable stuff if you can.
• Panko Breadcrumbs (1/3 cup / 40g): For that signature crunch. Panko is lighter and crispier than regular breadcrumbs. For gluten-free, swap in your favorite GF breadcrumbs or almond flour.
• Unsalted Butter (2 tablespoons / 30g, melted): Gives the crust richness and helps it brown. If you only have salted butter, just reduce the added salt a bit.
• Olive Oil (2 tablespoons / 30ml): Helps keep the fish moist and works with the butter to crisp up the topping. I usually use extra-virgin, but any good olive oil will do.
• Garlic (3 cloves, minced): The star of the show! Fresh garlic works best, but in a pinch, you can use jarred minced garlic (about 1 tablespoon).
• Fresh Parsley (2 tablespoons / 8g, chopped): Adds color and a fresh, herby note. If you’re out, dried parsley works too (just use 1/2 the amount).
• Lemon Zest (1 teaspoon): Brightens the whole dish and balances the richness. If you’re a big lemon fan, you can add a squeeze of juice just before serving.
• Salt (1/2 teaspoon) & Black Pepper (1/4 teaspoon): Season to taste. I like to use flaky sea salt for finishing, but regular kosher salt is perfect here.
• Lemon Wedges, for serving: Optional but highly recommended—nothing beats a squeeze of fresh lemon over the crispy topping.

Ingredient Notes:

• For the best texture, pat your halibut fillets dry before seasoning. Moisture is the enemy of a crispy crust!
• If halibut isn’t available, try wild cod, sea bass, or even thick tilapia fillets.
• I’ve used both pre-grated and freshly grated parmesan—fresh definitely melts and flavors better.
• For a low-carb version, replace Panko with finely ground almond flour. It’s not quite as crunchy, but still delicious.
• You can add a pinch of chili flakes to the crust mixture for some gentle heat (my husband loves it that way).

Basically, you can make this garlic parmesan crusted halibut with whatever you have on hand—just don’t skip the garlic and parmesan. Those are non-negotiable in my book!

Equipment Needed

You don’t need a fancy kitchen to make restaurant-style garlic parmesan crusted halibut. Here’s what I use every time:

• Baking Sheet: A sturdy, rimmed sheet is best. I line mine with parchment paper for easy cleanup.
• Parchment Paper: Keeps the fish from sticking and makes clean-up a breeze. Foil works in a pinch, but parchment is my go-to.
• Mixing Bowl: For tossing together the cheesy crumb topping.
• Small Spoon or Spatula: For spreading and pressing the crust onto the fish.
• Microplane or Zester: To zest the lemon. If you don’t have one, a fine grater or even a vegetable peeler (just chop finely) works too.
• Oven: Trusty and preheated. I use a standard home oven—no convection needed.
• Paper Towels: For patting the fish dry (this is so important for crispiness!).

If you don’t have parchment paper, a well-oiled baking sheet will do. I’ve also made this with a glass baking dish, though the crust doesn’t get quite as crispy. For the mixing bowl, even a big cereal bowl will work in a pinch (I’ve done it plenty of times when the dishwasher’s full). And if you’re looking for budget-friendly gear, check out local discount stores—my favorite baking sheet was under $10 and has lasted years!

How to Make Garlic Parmesan Crusted Halibut

1. Preheat your oven.
   
   Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up. This high heat helps the crust brown up beautifully.
2. Prep the halibut.
   
   Pat your 4 halibut fillets (about 6 oz / 170g each) dry with paper towels. This is key for getting a crispy crust. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Make the parmesan crust topping.
   
   In a medium mixing bowl, combine 1/2 cup (50g) grated parmesan, 1/3 cup (40g) Panko breadcrumbs, 3 minced garlic cloves, 2 tablespoons (8g) chopped parsley, and 1 teaspoon lemon zest. Give it a quick toss to mix.
4. Add the fats.
   
   Drizzle 2 tablespoons (30g) melted butter and 2 tablespoons (30ml) olive oil over the dry mixture. Stir until everything is evenly moistened. The mixture should look crumbly but hold together when you press it.
5. Arrange the fish.
   
   Place your halibut fillets on the prepared baking sheet with a little space between each. If your fillets are uneven in thickness, tuck any thinner ends underneath for even cooking.
6. Top with the parmesan mixture.
   
   Spoon the parmesan and breadcrumb mixture evenly over the top of each fillet (about 2-3 tablespoons per fillet). Press gently so it sticks. Don’t be shy—pile it on!
7. Bake.
   
   Slide the tray into the oven and bake for 12-15 minutes. The exact time depends on the thickness of your fillets—mine are usually perfect at 13 minutes. The crust should be golden and crispy, and the fish should flake easily with a fork.
8. Finish and serve.
   
   Remove from the oven and let rest for a minute or two. Serve immediately, with extra lemon wedges

Print