This crumb-topped halibut is a fast and simple way to prepare the mild, delicious fish. The tasty, buttery crumb topping gives the halibut nice flavor and texture, and it bakes in just minutes.
Choose Pacific or Alaskan halibut fillets or steaks for this recipe. Wild Atlantic halibut is an endangered species, but farmed Atlantic halibut can be used. Some other large flatfishes might be labeled "halibut" as well. Some possible substitutions for the more expensive halibut include turbot, haddock, cod, and striped bass.
- 1 1/2 pounds halibut fillets
- 3 slices bread
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- Dash freshly ground black pepper
- 2 tablespoons melted butter
- Lemon wedges or slices for serving
- Heat the oven to 450 F.
- Spray a rimmed baking sheet with nonstick cooking spray or line the pan with nonstick foil.
- Cut the halibut to make four (6-ounce) servings. Arrange the fillets on the prepared baking sheet, skin side down.
- Tear the bread into pieces and put in the food processor. Pulse until the breadcrumbs are fine.
- In a medium bowl, combine the crumbs with the Parmesan cheese, parsley, garlic, and onion powders, salt, pepper, and melted butter. Mix well.
- Sprinkle the buttery seasoned bread crumbs on the halibut pieces; pat down to help the crumbs adhere to the tops of the fish fillets.
- Bake the halibut fillets for about 10 to 12 minutes, or until the fish registers 145 F on an instant-read thermometer. Alternatively, test the fish for flaking with a fork.
- Serve the halibut with fresh lemon wedges or slices.
To test fish for doneness, insert a fork into a fillet and twist it slightly to check for flaking. When it's done, the fish will flake into sections and it will be opaque.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|