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Garlic Parmesan Crusted Halibut

Garlic Parmesan Crusted Halibut: Quick & Indulgent Delight

This Garlic Parmesan Crusted Halibut is a quick and delicious low-fat recipe that elevates ordinary fish into a gourmet meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Halibut Fresh is best for optimal taste
For the Crust
  • 1 cup Parmesan Cheese Can substitute with pecorino for variation
  • 1 cup Breadcrumbs Use panko for an extra crispy finish
  • 3 cloves Garlic Minced, fresh garlic offers the most robust flavor
  • 4 tablespoons Butter Melted; olive oil makes for a lighter alternative
  • 2 tablespoons Olive Oil Provides moisture and aids in achieving crispy texture
  • 1 tablespoon Lemon Juice A splash more can add extra zest
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine grated Parmesan cheese, breadcrumbs, minced garlic, melted butter, olive oil, lemon juice, salt, and pepper. Stir until well incorporated.
  3. Place the halibut fillets skin-side down on the prepared baking sheet. Press the Parmesan mixture firmly onto each fillet.
  4. Bake for about 12-15 minutes until the crust is golden-brown and the fish flakes easily with a fork.
  5. Garnish with freshly chopped parsley and serve immediately.

Nutrition

Serving: 1filletCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 350mgPotassium: 600mgFiber: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor and press firmly for better adherence of the crust. Store leftovers in an airtight container for 1-2 days, reheating in the oven.

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