This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
As you all know, I like to make and eat a lot of seafood. I make salmon all the time. My wife and I love salmon and you can generally find it reasonably priced at the store. Halibut is a real treat. So I wanted to create a recipe that did not overpower the fish. Creating a topping for the fish added flavor and some texture. So I created a Breadcrumb Topped Halibut flavored with lemon zest and parsley.
Breadcrumb Topped Halibut
Even though this is a fairly simple recipe, I still developed flavor by layering in spices and the topping. I think “LAYERS OF FLAVOR” is the best cooking tip to know. When one learns to add flavors throughout a dish, the result is so good. I believe this one tip can help anyone be a better cook and impress your friends and guests. The harder part of this concept is learning what spices and flavors go together. In this dish, I added spice to the fish by mixing it with oil. This kept the halibut moist and added a nice flavor. Next, I mixed parsley, garlic and lemon zest with the breadcrumbs. Then, I put this breadcrumb layer over the spice and oil layer and on top of the fish.
One other trick to cooking fish is that using your oven creates really even cooking. I often start my fish off in a cast iron skillet to get a good char on it but the majority of the cooking is in the oven. This summer, I have reversed the order by starting the cooking in the oven and doing the last two minutes of cooking on outside grill. Remember that cooking approach, your fish will be perfect every time and you will definitely still pick up that grill flavor.
The Halibut fillets and 1st layer of spices.
Halibut fillets
Spiced & Oiled Halibut
Creating the breadcrumb topping.
Breadcrumbs Lemon Zest
Breadcrumbs Topped on the Halibut
The final Breadcrumb Topped Halibut plated.
Breadcrumb Topped Halibut Plated
- 2 tablespoons olive oil
- 2 tablespoons Old Bay Seasoning
- 1 cup Japanese breadcrumbs (panko)*
- 2 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon rind
- 1 teaspoon minced garlic
- 2 pounds Halibut fillets (cut the larger side into equal pieces)
- 1 teaspoon salt
- 2 tablespoons butter, melted
- Combine first 4 ingredients in a small bowl.
- Place fillets on a oiled or non-stick sprayed baking pan; sprinkle evenly with Old Bay Seasoning. Spoon breadcrumb mixture evenly onto fillets, pressing down gently.
- Drizzle evenly with the melted butter.
- Bake at 400° for 15 - 17 minutes or until breadcrumbs are golden.
- Serve and enjoy!
I love halibut and everything about this recipe; stunning photos too!
Good to hear from you Dan. Thanks for the kind words.
Oh my this looks delish! I like white, non-fishy tasting fish. And halibut is just one of those fish that you can hardly go wrong with- Love the bread crumbs addition. YUM
Thank you. Halibut is interesting because it holds together well yet is still pretty flaky.
This is probably my favourite dish of all the ones I have seen on your site Peter… Wonderfully simple, great flavours and wonderful produce, I really struggle to find great fish out here in landlocked Hungary and this makes me really envious. A true restaurant dish if ever I saw one 😀
You are very kind to say what you have said. You know I love a number of your recipes. You and I seem to have similar palates.
You got some gorgeous halibut fillets from the store! We love fish too, but don’t have halibut too often, so I’ll have to see if I find some around here. And I completely agree about layers of flavor. It’s the best tip out there. 🙂
Layers of flavor seems to be the consensus best trick.
That fish is so elegant, Peter, I think it’s my ideal meal, and it reminds me of my time in New England…simple is always best!
Great memory. That is a fair distance from the great island!
Peter, that halibut looks incredible! Can I do that with other fish? The halibut in the market is $30/lb.
Absolutely can do this with a number of other types of fish – salmon, cod and tilapia come to mind. Trust me, I think I spent $13.99/lb – maybe a little more.
I don’t cook halibut much, don’t know why as I like it but never think to buy it! Love breadcrumb toppings!
That is what I said. If the price is right, go for it.
I love this halibut recipe, I can’t wait to make it! Nettie
Let me know if you do try it Nettie.
looks great with the bread crumb topping!
Adds flavor and texture.
“Layers of flavors is the best cooking tip to know” Right on-couldn’t agree more! This halibut looks so delicious and that breadcrumb topping takes it over the top! YUM!
Thank you Megan. Glad you agree too!
We love fish and we are always looking for new ways to cook it. I bet this would be good with some pesto too.
Pesto is a great idea!
Halibut is one of my favorites as well! Explaining how important layering flavors to a successful dish is such a valuable tip. Bravo!
Thank you very much Tamara.
I absolutely adore halibut. You have made it even better with that delicious breadcrumb topping.
Halibut is a real treat sometimes.