Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Line a baking sheet with foil.

  • Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.

  • Rinse halibut fillets and pat dry with a paper towel.

  • Place halibut fillets onto the prepared baking sheet.

  • Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.

  • Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Cook's Note:

The crust will be lightly browned, but if you prefer a darker finish, place under the broiler for 30 seconds or until desired brownness.

Nutrition Facts

273 calories; protein 38.3g; carbohydrates 14.8g; fat 7.2g; cholesterol 62.4mg; sodium 778.1mg. Full Nutrition
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Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2012
I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf. Read More
(53)

Most helpful critical review

Rating: 3 stars
06/16/2013
I used basa filets. I had some panko bread crumbs and was looking for recipes to try them with. This recipe was fine but won't make again Read More
(6)
71 Ratings
  • 5 star values: 50
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2012
I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf. Read More
(53)
Rating: 5 stars
05/07/2012
This recipe turned out great. I used cod because that is what I had on hand. I also used dry herbs because I did not have fresh herbs. I will definitely make this again. Read More
(17)
Rating: 4 stars
03/04/2012
I followed this recipe exactly except for subbing green onions for the chives. I was surprised at how mild the fresh dill is! I've only used dried before. We also liked the lemon zest in this. The cooking directions are right on target! My only suggestion would be to start with only half the salt and taste it for seasoning. It was way too salty for us. Thanks for a new variation of cooking halibut! Read More
(11)
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Rating: 5 stars
07/08/2013
This was light and super moist--I think it's important to rub in some olive oil before the panko to keep it from drying out. I also broiled it for about 30 seconds right before serving for an extra cripsy topping. I just used dried herbs whatever I had on hand and eyeballed the measurements. It was delicious! Read More
(8)
Rating: 3 stars
06/16/2013
I used basa filets. I had some panko bread crumbs and was looking for recipes to try them with. This recipe was fine but won't make again Read More
(6)
Rating: 5 stars
09/27/2016
I added parmesan cheese to the herb mixture and more olive oil than it called for. I also smothered the halibut with olive oil first and a pat of butter then put the herb mixture on top. I also put the fillets in a shallow pan filled with wine at the bottom. It was amazing! Best halibut my family has had even in a restaurant. Will make again! Read More
(5)
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Rating: 5 stars
04/15/2016
This was delicious! I first peed the olive oil on the filets and seasoned them. I used dried herbs and our was great. Squeezed lemon juice overt the coated filets and poured some white wine in the baking dish. Cooked for about 30 minutes and it came out perfect! Seriously rivaled restaurant quality halibut I have had thanks! Read More
(5)
Rating: 4 stars
02/24/2016
I will definitely make this again! I did season the halibut first and i put a very small pat of butter on each filet...and i added about 1/2 cup of grated parmesan to the herb mixture! It was very good! Read More
(3)
Rating: 5 stars
11/12/2012
Delicious.I did not have chives and that was fine. I squeezed in a bit of fresh lemon juice. Otherwise I followed the recipe. Really good. Read More
(3)
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