Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

There are certain dishes that make you feel like a gourmet chef even if you threw them together on a busy Tuesday night. For me, this Garlic Parmesan Crusted Halibut Recipe is one of those dishes. The first time I made it, I was trying to recreate a fancy halibut entrée I had at a coastal restaurant years ago—the kind of place with linen napkins and candlelit tables overlooking the harbor. I remember taking the first bite of that dish and practically melting: tender halibut topped with a golden, garlicky Parmesan crust that was crispy on the outside and buttery on the inside.

Fast-forward to an ordinary day many years later, when I decided to try my hand at this Garlic Parmesan Crusted Halibut Recipe at home. I expected it to be complicated. I expected it to require dozens of ingredients and culinary precision. But, to my pleasant surprise, this elegant dish turned out to be simple, fast, and extremely forgiving. In fact, it’s now one of the easiest—and most impressive—seafood dinners I make regularly.

What I love about this Garlic Parmesan Crusted Halibut Recipe is how beautifully balanced it is. The halibut stays moist and flaky, the crust becomes golden and crisp, and the flavors blend into something rich yet fresh. The garlic brings warmth, the Parmesan adds umami, the breadcrumbs give structure, and the lemon makes everything pop.

Whether you’re cooking for yourself, your family, or a special dinner guest, this Garlic Parmesan Crusted Halibut Recipe delivers that “wow factor” without requiring you to spend hours in the kitchen. It’s elegant enough for entertaining but easy enough for a weeknight meal. Let’s get into everything you need to know to make this dish a new favorite.

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Garlic Parmesan Crusted Halibut Recipe (2026)

Ingredients for Garlic Parmesan Crusted Halibut Recipe

For the Halibut

4 halibut fillets (about 6 ounces each)
1–2 tablespoons olive oil or melted butter
Salt and freshly ground black pepper
Lemon wedges, for serving

For the Garlic Parmesan Crust

1 cup freshly grated Parmesan cheese
½ cup panko breadcrumbs
2–3 cloves garlic, minced
3 tablespoons melted butter
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
½ teaspoon paprika
¼ teaspoon onion powder
Pinch of crushed red pepper flakes (optional)
Salt and pepper, to taste

Optional Garnish

Fresh parsley or basil
Lemon zest
Additional Parmesan

How to Prepare Garlic Parmesan Crusted Halibut Recipe

1. Preheat the Oven

Preheat your oven to 425°F (220°C).
This high heat is key to achieving a beautifully crisp crust without drying out the fish.

Lightly grease a baking dish or line with parchment paper.

2. Prepare the Halibut

Pat the halibut fillets dry with paper towels. Removing excess moisture ensures a better crust and even cooking.

Brush each fillet lightly with olive oil or melted butter, then season generously with salt and pepper. Place the fillets in the prepared baking dish, leaving a bit of space between them.

3. Make the Garlic Parmesan Crust

In a medium bowl, mix together:

Parmesan
Panko breadcrumbs
Minced garlic
Melted butter
Mayonnaise
Dijon mustard
Lemon juice
Parsley
Paprika
Onion powder
Crushed red pepper (if using)

Stir until a thick, cohesive mixture forms. You want it spreadable but not soupy. Adjust with extra Parmesan or breadcrumbs if needed.

Taste the mixture—this is your chance to tweak flavors before adding it to the fish.

4. Add the Crust

Spoon the Parmesan mixture onto each halibut fillet and gently press it into place. Make sure the top is fully covered—it acts as a protective layer to keep the fish moist.

5. Bake

Place the halibut in the oven and bake for 10–14 minutes, depending on thickness. Halibut cooks quickly, so keep an eye on it.

When it’s almost done, switch the oven to broil for 1–2 minutes to get the top perfectly golden and crunchy. Watch closely—broilers work fast!

6. Check Doneness

The halibut is done when:

It flakes easily with a fork
The internal temperature reaches 130–135°F
The crust is golden and crisp

7. Serve

Transfer Garlic Parmesan Crusted Halibut Recipe to plates and squeeze fresh lemon over the top. Garnish with chopped parsley, lemon zest, or extra Parmesan if desired.

How to Serve Garlic Parmesan Crusted Halibut Recipe

This Garlic Parmesan Crusted Halibut Recipe pairs well with so many sides, from fresh and bright to warm and comforting. Here are some of my favorite combinations:

1. With Roasted or Steamed Vegetables

Perfect options:

Asparagus
Green beans
Broccoli
Zucchini
Cauliflower

These veggies balance the richness of the crust nicely.

2. Over Rice

Try:

Lemon rice
Herb jasmine rice
Mushroom rice
Parmesan risotto

The fish juices mix beautifully with rice.

3. With Potatoes

Try:

Garlic mashed potatoes
Crispy roasted potatoes
Smashed potatoes
Lemon herb baby potatoes

Halibut + potatoes is always a win.

4. With Pasta

If you want something cozy:

Garlic butter pasta
Lemon caper pasta
Creamy Alfredo

Flake the halibut over the pasta for an elegant dish.

5. With Salad

A great option if you want something lighter:

Caesar salad
Arugula salad with lemon vinaigrette
Greek salad
Spinach strawberry salad

6. With Bread

A slice of crusty artisan bread is perfect for scooping up the buttery Parmesan bits.

7. In Bowls

Create a halibut bowl with:

Quinoa
Avocado
Cucumber
Tomato
Olives
A drizzle of lemon tahini

Super nutritious, super satisfying.

Tips for the Best Garlic Parmesan Crusted Halibut Recipe

1. Use Freshly Grated Parmesan

It melts better and gives a crispier, more flavorful crust than pre-grated Parmesan.

2. Don’t Overcook the Halibut

Halibut can dry out quickly. Aim for just-cooked (130–135°F internal temp).
The Parmesan crust helps insulate it but keep an eye on it!

3. Broil at the End

This is the secret to achieving a beautiful golden crust without overcooking the fish.

4. Don’t Skip the Mayo

It may seem odd, but it adds moisture and helps the crust stick. You won’t taste it!

5. Let the Fish Rest

A brief 2-minute rest helps the juices settle.

6. Adjust the Crust Texture

If it’s too wet → add more breadcrumbs or Parmesan.
If it’s too dry → add a bit more butter or mayo.

7. Use a Thin Layer of Oil Under the Fish

This helps with browning and prevents sticking.

8. Choose Evenly Sized Fillets

They will cook more uniformly.

Variations

This Garlic Parmesan Crusted Halibut Recipe is beautifully adaptable—try any of these variations to keep things exciting!

1. Garlic Parmesan Crusted Salmon

Swap halibut for salmon.
It’s richer and pairs beautifully with Parmesan.

2. Add Herbs

Mix in rosemary, thyme, dill, or basil for extra fragrance.

3. Spicy Garlic Parmesan Crust

Add:

Extra crushed red pepper
Cayenne
Hot sauce (a few drops in the crust!)

4. Lemon Herb Crusted Halibut

Add lots of fresh herbs and double the lemon zest.

5. Mediterranean Crusted Halibut

Add:

Sun-dried tomatoes
Olives
Basil
A touch of feta

6. Pecan or Almond Crusted Halibut

Replace half the breadcrumbs with finely chopped nuts.
Adds crunch and amazing flavor.

7. Gluten-Free Version

Use gluten-free panko crumbs or almond flour.

8. Low-Fat Version

Reduce butter and mayo slightly and replace with Greek yogurt.

9. Air Fryer Version

Cook at 380°F for 10–12 minutes.
Broil crust briefly with a torch or oven if needed.

10. Kid-Friendly Version

Skip the garlic and add a little cheddar or mozzarella for a milder flavor.

FAQs

1. What type of fish works best for this Garlic Parmesan Crusted Halibut Recipe?

Halibut is ideal because it’s firm, mild, and sturdy enough for a crust. But you can also use:

Cod
Mahi mahi
Sea bass
Grouper
Haddock

2. Can I use frozen halibut?

Yes—just thaw completely and pat the fillets dry.

3. Can I make the crust ahead of time?

Yes! Mix the crust ingredients up to 24 hours ahead and refrigerate.

4. Can I prep the fish in advance?

You can season the fish earlier in the day, but add the crust right before baking.

5. How long do leftovers last?

Up to 2 days in the fridge.

Reheat gently at 300°F to avoid drying out the fish.

6. Can I freeze this Garlic Parmesan Crusted Halibut Recipe?

You can, but the crust will soften after thawing.

It’s best eaten fresh.

7. Is it okay to use pre-shredded Parmesan?

Freshly grated is highly recommended.

Pre-grated types have anti-caking agents and don’t crisp as well.

8. What should I do if my crust isn’t browning?

Broil for 1–2 minutes at the end.

9. How do I know halibut is fully cooked?

It should flake easily with a fork and look opaque.

Use a thermometer for best accuracy.

10. Can I make this Garlic Parmesan Crusted Halibut Recipe keto?

Yes! Use almond flour instead of panko crumbs.

Final Thoughts

Garlic Parmesan Crusted Halibut Recipe is one of those rare dishes that manages to be both sophisticated and beautifully simple. It’s tender, flaky, and full of fresh, bright flavors, yet it requires surprisingly little time or effort. The crust delivers that irresistible combination of crunch, garlic, butter, and savory Parmesan—almost like a seafood version of chicken parm, but far lighter and more elegant.

This Garlic Parmesan Crusted Halibut Recipe is perfect whether you’re hosting a dinner party, planning a romantic date night, or just want to elevate an everyday meal. Once you make it, I’m confident it’ll become part of your regular rotation—the kind of recipe you reach for when you want something special but don’t want to spend hours in the kitchen.