This post contains affiliate links. Please see our disclosure policy.
This pan-seared parmesan crusted halibut is the perfect recipe to add to your seafood repertoire. Crispy, flaky, and perfectly cooked fish that cooks in under 10 minutes!
Halibut and Chilean sea bass are my top two favorite types of fish! Yes, it can be pricey but so worth it. This is a quick and easy recipe that requires just a handful of ingredients. You can’t go wrong with this parmesan-crusted halibut as long as you don’t overcook the fish. Once you overcook halibut it becomes tough and dry so I can’t stress enough the importance of not overcooking it. Halibut is supposed to be firm, flaky, and moist when cooked perfectly.
Ingredient Notes
Halibut – Fresh or frozen is fine just make sure to thaw it completely if using frozen.
Parmesan Cheese – Try to use freshly grated parmesan cheese.
Panko Bread Crumbs – Plain panko bread crumbs will give it a nice crisp texture.
Egg – Will help the breadcrumbs stick to the fish.
Lemon – You’ll only need the zest of a lemon.
How To Cook
- Allow the halibut to rest for at least 20 minutes before cooking.
- In a bowl, mix the panko bread crumbs, parmesan cheese, lemon zest, parsley, and grated garlic. Season the bread crumb mixture lightly with salt. In a separate bowl, whisk 1 egg.
- Season the halibut on both sides with salt and pepper.
- Dip the halibut in the egg, shaking off any excess, and then coat it in the breadcrumb mixture. Make sure to press the breadcrumbs onto the fish. You shouldn’t be able to see the flesh of the fish underneath the breadcrumbs.
- Heat some oil over medium-high heat. Reduce the heat to medium and cook the halibut for 2-3 minutes on each side depending on the thickness of the fish.
- Serve with fresh lemon and enjoy!
Top Tips
- Use the freshest halibut you can get your hands on.
- Can’t find halibut? Use any type of firm white fish such as haddock, cod, or grouper.
- It’s better to undercook your fish than overcook it because you can always throw it back on the skillet and cook for a couple more minutes. With that being said, cook the halibut for 2 minutes on each side and then check it. If the fish is translucent, it needs to be cooked a little extra.
- Pat dry the halibut fillets with a paper towel before seasoning with salt and pepper.
- Don’t cook the fish on high heat otherwise, the breadcrumbs will burn. Cook over medium heat.
- Try to use even-sized fillets so it cooks evenly.
How To Serve Halibut
I love serving it with lots of fresh lemon, creamy mashed potatoes, and vegetable salad.
Storage
I highly recommend enjoying this immediately but if you have leftovers, place them in an air-tight container and refrigerate for up to 2 days.
More Recipes You’ll Love
Tried this pan-seared parmesan-crusted halibut recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Pan Seared Parmesan Crusted Halibut
Ingredients
- 2 6 ounce Halibut Fillets
- 3/4 cups panko bread crumbs
- 1 garlic clove , grated
- 1/4 tsp lemon zest
- 3 tbsp parmesan cheese , grated
- 1 tsp fresh parsley
- 1 egg
- salt and pepper to taste
- vegetable oil, for cooking
Instructions
- Allow the halibut to rest for at least 20 minutes before cooking.
- In a bowl, mix the panko bread crumbs, parmesan cheese, lemon zest, parsley, and grated garlic. Season the bread crumb mixture lightly with salt. In a separate bowl, whisk 1 egg.
- Season the halibut on both sides with salt and pepper.
- Dip the halibut in the egg, shaking off any excess, and then coat it in the breadcrumb mixture. Make sure to press the breadcrumbs onto the fish. You shouldn't be able to see the flesh of the fish underneath the breadcrumbs.
- Heat some oil over medium-high heat. Reduce the heat to medium and cook the halibut for 3 minutes on each side depending on the thickness of the fish. Serve with fresh lemon and enjoy!
Notes
- Use the freshest halibut you can get your hands on.
- Can’t find halibut? Use any type of firm white fish such as haddock, cod, or grouper.
- It’s better to undercook your fish than overcook it because you can always throw it back on the skillet and cook for a couple more minutes. With that being said, cook the halibut for 2 minutes on each side and then check it. If the fish is translucent, it needs to be cooked a little extra.
- Pat dry the halibut fillets with a paper towel before seasoning with salt and pepper.
- Don’t cook the fish on high heat otherwise, the breadcrumbs will burn. Cook over medium heat.
- Try to use even-sized fillets so it cooks evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
