Parmesan-Panko Crusted Halibut

Our good friend Jake gave us some halibut he caught while in Alaska.  This recipe was inspired by my mother in law Fran who makes the best halibut!  She normally marinates the fish in an Italian dressing but since I didn’t have any on hand I just used lemon, olive oil, sea salt, and freshly cracked pepper.  I then tossed some panko crumbs with Parmesan, fresh parsley, garlic powder, salt and pepper then coated the fish in it.  I air baked it on high heat until it was flaky and tender on the inside and crunchy on the outside.  It was truly one of the best halibut dishes I have ever had.  The fish was fresh and delicious and the Parmesan panko topping made it extra special.

Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil.  Place a cooling rack on the baking sheet.  Coat with cooking spray. Side Note:  Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.

Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate.  Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes.  Side Note: This step will ensure the panko coating will stay on the fish.  

Preheat the oven to 450 degrees.  Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky.  Remove from the oven and serve with a lemon wedge.  Enjoy.

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Parmesan-Panko Crusted Halibut

Yield: 2-4

Prep Time: 10 minutes plus 20 minutes in the refrigerator

Cook Time: 15 min.

Total Time: 45 min.

Ingredients:

2 halibut fillets, skin remove
1 tbsp olive oil, divided
Juice from 1/2 lemon
Sea salt and freshly cracked pepper, to taste
1/2 cup plain panko crumbs
1/4 cup of Parmesan cheese
1 tbsp fresh parsley, chopped
1/4-1/2 tsp garlic powder
Cooking spray

Directions:

Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.

Recipe and photo by For the Love of Cooking.net
Inspired by Fran Pritzl