This recipe for Panko Crusted Halibut is delicious. The crunchy texture of the Panko crumbs is so good! Crunchy without being fried!
The recipe is from a flyer that a local grocery store sent out. I tore it out of the flyer and have hung onto it. I am sure the recipe is from at least 20 years ago. I have made a few tweaks to the recipe but not many!
It is a pretty simple recipe that you can adjust to your liking. The Halibut is coated with an herb mixture of dill, parsley & lemon. If you don’t like the combination of dill & parsley use what you prefer! I would suggest using more lemon if not using the dill and parsley & add some Old Bay spice perhaps!
Here is the recipe for Panko Crusted Halibut
* This recipe is for 2 Halibut portions. You can increase the number of fillets you cook, just increase the ingredients for the topping!
3 tsp dried or fresh parsley, chopped if fresh
3 tsp chopped dill, preferably fresh but dried is ok too!
3 tsp finely grated lemon peel
1/2 tsp garlic powder
1/2 – 1 cup Panko crumbs
2 Halibut portions ** you can make as many as you need
salt & pepper
olive oil for brushing on the fish
Lemon wedges for serving
Preheat oven to 400f
Line a baking sheet with foil & spray it with non-stick spray or brush lightly with some oil
- In a bowl, mix the parsley, dill, lemon peel & garlic powder together
- Put the Panko crumbs & the herb mixture into a pie plate side by side
- Season each piece of halibut generously with salt & pepper
- Brush with some olive oil
- Dip the oiled piece of halibut into the herb mixture then into the Panko crumbs pressing down so that it sticks
- Place the coated fish on the prepared baking sheet & bake until cooked completely. Cooking time depends on the thickness of the fish. You can check the internal temperature with an instant read thermometer, it should be 130f -135f to medium done
- Let the fish rest for about 5 minutes then serve with lemon wedges