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Crispy Garlic Parmesan Crusted Halibut in 15 Minutes

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A quick and easy recipe for crispy garlic parmesan crusted halibut that goes from fridge to plate in just 15 minutes. Perfect for busy weeknights, this restaurant-quality dish features a golden, crunchy crust with tender, flaky fish underneath.

Ingredients

Scale
  • 1 to 1.5 lbs halibut fillets (about 1 to 1.5 inches thick)
  • 1/2 cup panko breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh lemon (for serving)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Pat the halibut fillets completely dry with paper towels. Season both sides generously with salt and black pepper. Set aside.
  2. In a shallow dish, combine panko breadcrumbs, freshly grated Parmesan cheese, and minced garlic. Mix with a fork until evenly distributed. Drizzle melted butter over the top and stir until all breadcrumbs are evenly moistened and the mixture clumps together slightly when pressed.
  3. Press each seasoned halibut fillet firmly into the crust mixture, coating one side generously. Flip and press the other side. Use fingers to pat extra crust onto the sides. Repeat with remaining fillets.
  4. Place a large non-stick skillet over medium-high heat and add olive oil. Heat for about 1 minute until the oil shimmers.
  5. Carefully place the coated fillets crust-side down into the hot pan. Cook undisturbed for 3-4 minutes until the crust is golden brown and releases easily from the pan.
  6. Using a fish spatula, gently flip each fillet. Cook for another 2-3 minutes on the second side. Total cook time for 1-inch thick fillets is 6-7 minutes. Fish is done when it flakes easily with a fork and internal temperature reaches 130-135°F.
  7. Transfer cooked fillets to a plate or serving platter. Let rest for 1-2 minutes. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley if using. Serve immediately.

Notes

Don’t skip drying the halibut thoroughly—moisture prevents the crust from sticking. Use fresh garlic for best flavor. Avoid overcrowding the pan; cook in batches if needed. For thicker fillets (over 1.5 inches), add 1-2 minutes to the second side. The crust mixture can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: crispy garlic parmesan crusted halibut, quick fish recipe, 15 minute dinner, halibut recipe, easy seafood, weeknight dinner, garlic parmesan fish, crispy fish

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