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Agency, flaky halibut topped with a garlicky Parmesan and herb crust, cooked proper on a mattress of silky leeks and fennel — this baked halibut recipe is the form of elegant, fuss-free dinner that makes any weeknight really feel like a correct event.
Leap to: ℹ️ Overview | 🛒 Elements | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Ideas | 🥗 Serving Recommendations | 📝Full Recipe Card | 🍽 Extra Fish Recipes
At A Look
- ⏱ Prepared In: half-hour
- 🍽 Serves: 4
- 🌱 Weight-reduction plan: Gluten-free, Nut-free, Excessive-Protein, Low-Carb
- 💪 Diet Highlights: Excessive in lean protein and omega-3s; naturally low in carbs
- 🥕 Principal Elements: Halibut fillets, butter, parmesan, garlic, leeks, fennel, lemon, parsley
- 🔥 Taste Profile: Savory, garlicky, vivid and lemony, with a golden herby crust and a delicate sweetness from the baked leeks and fennel
- 🧊 Meal-Prep Pleasant: Finest eaten recent; leftovers preserve for as much as 2 days within the fridge
- Finest Served With: Roasted or mashed potatoes, rice, couscous, quinoa, spaghetti, or a easy inexperienced salad
This Parmesan-crusted baked halibut has turn into certainly one of my absolute favourite methods to cook dinner white fish — and when you attempt it, I believe you’ll perceive why. The crust is thick, garlicky, and full of Parmesan, parsley, paprika, and lemon, and it bakes into this attractive golden layer that’s crispy on the edges and deeply savory throughout.
Beneath the fish, the leeks and fennel soften into one thing nearly silky, with a gentle sweetness that performs fantastically in opposition to the daring crust. It’s the form of factor that appears such as you’ve put in a number of effort, but it surely genuinely comes collectively in below 35 minutes.
Halibut is a dream to work with — it’s agency sufficient to carry the crust nicely, and it stays splendidly moist once you don’t overcook it (extra on that under). Whether or not you’re making this for a cocktail party or only a Tuesday night time, I promise it punches nicely above its weight.
Sure, you need to use different white fish fillets!
👩🍳 You may also like these recipes: Mediterranean baked fish with bean puree, baked rainbow trout with garlic butter, straightforward baked salmon fillets, sheet pan baked crusted cod fillets. Discover extra halibut recipes right here.
What You’ll Want
Here’s what you’ll want for this Parmesan crusted baked halibut recipe. Discover the complete measurements within the recipe card under.
Leek and fennel base:
- Leeks — the white and pale inexperienced elements solely, thinly sliced. Leeks mellow fantastically within the oven and add a mild sweetness that pairs completely with the daring Parmesan crust. You possibly can substitute thinly sliced onion should you can’t discover leeks, although the flavour shall be slightly sharper.
- Fennel bulb — thinly sliced. It softens and sweetens because it bakes, with only a trace of anise that works very well alongside fish. In the event you’re not a fan of fennel, thinly sliced celery and even zucchini can work right here.
- Olive oil and butter — to coat and assist the greens soften with out drying out. Generally I solely use olive oil, however I do love the richness of butter.
- Salt and pepper — to season the bottom.
Halibut and Parmesan crust:
- Halibut fillets — agency, delicate, and lean, halibut is right for this recipe as a result of it holds the crust fantastically and bakes evenly. Every fillet is round 5–6 oz / 150–170 grams. Different white fish like cod, barramundi, snapper, or mahi mahi will even work nicely right here.
- Parmesan — freshly shaved or grated is finest for essentially the most cohesive, golden crust. Pre-grated from a packet works however offers a barely totally different (slightly grainier) texture.
- Melted butter — helps bind the crust and provides it that attractive golden colour.
- Contemporary lemon juice — brightens all the things up. About one lemon is all you want.
- Garlic — three cloves, minced. The garlic is what makes this crust so irresistible.
- Contemporary flat-leaf parsley — provides freshness and slightly herbaceous inexperienced to the crust. Dried parsley will do in a pinch, use about 1 teaspoon.
- Paprika — candy or smoked each work, however go smoked in case you have each — it provides such a stunning depth to the crust.
- Onion powder — rounds out the flavour of the crust with out overpowering it.
- Salt and pepper — to season the crust combination.
How To Make Baked Halibut With Parmesan Crust
Discover the complete recipe and dietary data under. Listed below are some helpful step-by-step photographs for methods to bake halibut with Parmesan crust.
- Preheat your oven to 200°C / 400°F.
- Trim and thinly slice the leeks and fennel. Unfold them out throughout the bottom of a giant baking tray or dish, drizzle with olive oil, season with salt and pepper, and toss calmly to coat.
- Pat your halibut fillets dry with paper towel — this step actually issues for getting the crust to stay correctly. Season each side calmly with salt and pepper, then lay the fillets on high of the leek and fennel base.
- In a small bowl, combine collectively the melted butter, lemon juice, minced garlic, parsley, paprika, onion powder, salt, pepper, and shaved parmesan till you’ve gotten a thick, paste-like combination. If it appears too thick to unfold, add a tiny splash of water to loosen it barely.
- Press the parmesan combination evenly excessive of every fillet. Don’t be shy — you need a good thick layer. Scatter any leftover crust combination over the greens.
- Bake for 12–quarter-hour, till the fish is opaque and flakes simply with a fork on the thickest level. Begin checking at 12 minutes — halibut can go from excellent to overdone rapidly.
- Optionally available however extremely beneficial: change to grill/broil for the final 1–2 minutes to get the parmesan crust really golden and effervescent. Watch it rigorously, it goes quick!
- As soon as the fish is out of the oven, should you’d just like the leeks and fennel slightly softer, take away the fish to a plate and pop the greens again in for an additional 5 minutes. Completely as much as you.
- Garnish with recent chives or parsley and serve instantly with lemon wedges.
Watch The Video
Recipe Ideas
- Don’t skip patting the fish dry. It makes an actual distinction — dry fillets let the crust adhere higher, and also you’ll get a cleaner bake.
- Begin checking at 12 minutes. Halibut is a lean fish and dries out rapidly if overcooked. It’s completed when the flesh is opaque and simply beginning to flake. A little bit translucency on the very thickest level is ok — carryover warmth will end it.
- The broiler step is non-obligatory however actually price it. That additional minute or two below the grill takes the crust from golden to genuinely crispy and effervescent — a totally totally different texture, and so good.
- Need the greens extra caramelized? Take away the fish when it’s completed, cowl it loosely with foil, and return the leeks and fennel to the oven for five–10 minutes. They’ll soften additional and choose up some pretty golden edges.
- Fish swaps: This crust works fantastically on cod, barramundi, snapper, mahi mahi, and even salmon. Modify baking time primarily based on fillet thickness — thinner fillets will solely want 10–12 minutes.
- Make it forward: The Parmesan crust combination will be made as much as a day forward and saved within the fridge. Simply deliver it to room temperature earlier than spreading, so it’s straightforward to press onto the fish.
- Storage: Leftovers preserve for as much as 2 days in an hermetic container within the fridge. Reheat gently within the oven at a low temperature, or take pleasure in chilly in a salad or sandwich the subsequent day. This isn’t a dish that freezes nicely.
Serving Recommendations
This baked halibut is substantial sufficient to be the star of the plate, and the leek and fennel base counts as your greens — so actually, you simply want one thing to spherical issues out. Roasted potatoes are my favourite accompaniment right here, whether or not that’s merely roasted, crushed with olive oil, or creamy mashed.
Rice, couscous, or quinoa are all nice if you need one thing lighter or extra grain-based. Spaghetti tossed in slightly olive oil and garlic works brilliantly too — the crust has a lot taste it nearly acts like a sauce.
For one thing recent and inexperienced on the facet, attempt a easy rocket and cucumber salad dressed with lemon and olive oil, or a ripe tomato salad with a drizzle of excellent balsamic. The brightness cuts by means of the richness of the crust fantastically.
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Golden, garlicky halibut fillets with a herby parmesan crust, baked on a mattress of silky leeks and fennel. A chic, straightforward dinner that is prepared in below 35 minutes. Discover step-by-step photographs and extra recipe ideas above.
Halibut and Parmesan crust:
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Preheat the oven to 200°C / 400°F.
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Trim and thinly slice the leeks and fennel. Scatter them in an excellent layer throughout the bottom of a giant baking tray or dish. Drizzle with olive oil, dot with butter, season with salt and pepper, and toss calmly to coat.
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Pat the halibut fillets dry with paper towel — this helps the crust stick. Season each side calmly with salt and pepper, then lay the fillets on high of the leek and fennel base.
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In a small bowl, mix the melted butter, lemon juice, minced garlic, chopped parsley, paprika, onion powder, salt, pepper, and shaved parmesan. Stir till you’ve gotten a thick, paste-like combination. Add a small splash of water if it appears too thick to unfold simply.
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Divide the parmesan combination evenly throughout the highest of every fillet, urgent gently to stick. Scatter any remaining combination over the greens within the tray.
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Bake for 12–quarter-hour, till the fish is opaque and flakes simply with a fork on the thickest level. Begin checking on the 12-minute mark to keep away from overcooking.
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Optionally available however beneficial: change the oven to grill/broil for 1–2 minutes on the finish to get the parmesan crust golden and effervescent. Watch rigorously — it might brown rapidly.
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As soon as the fish is finished, you possibly can take away it to a plate and return the leeks and fennel to the oven for a further 5 minutes should you favor them softer and extra caramelized.
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Garnish with recent chives or parsley and serve instantly with lemon wedges.
Key Recipe Ideas: Don’t overcook the halibut — it’s a lean fish that dries out rapidly. Begin checking at 12 minutes. The grill/broil step on the finish is non-obligatory however makes an actual distinction to the crust — extremely beneficial! If you’d like the greens extra caramelized, take away the fish when completed and return the tray to the oven for five extra minutes.
Storage Ideas: Finest eaten recent. Leftovers preserve for as much as 2 days in an hermetic container within the fridge. Reheat gently within the oven at a low temperature. Not appropriate for freezing.
Make-Forward Ideas: The parmesan crust combination will be ready as much as a day forward and saved within the fridge. Deliver it to room temperature earlier than spreading onto the fish so it spreads simply.
FAQs:
How do I do know when halibut is cooked? Halibut is finished when the flesh turns opaque and flakes simply once you press it gently with a fork on the thickest level. Begin checking on the 12-minute mark. Don’t wait till it’s pulling aside — take away it whereas it nonetheless appears simply cooked, as carryover warmth will proceed cooking it for a minute or two after it comes out of the oven.
Can I take advantage of a distinct fish? Completely. This parmesan crust works fantastically on different white fish together with cod, barramundi, snapper, and mahi mahi. Salmon additionally works nicely. Modify baking time primarily based on fillet thickness — thinner fillets (below 1 inch / 2.5 cm) will solely want 10–12 minutes.
Can I take advantage of pre-grated Parmesan from a packet? You possibly can, and it’ll nonetheless style nice. Nonetheless, freshly grated or shaved parmesan melts extra evenly and provides a barely higher crust texture. In the event you solely have the pre-grated form, it’ll nonetheless work — simply remember the crust could also be rather less cohesive.
Do I’ve to make use of leeks and fennel as the bottom? In no way. The leek and fennel base provides a stupendous taste and retains the fish elevated off the tray (which helps with even cooking), however you would swap in thinly sliced onion, zucchini, capsicum, and even cherry tomatoes. Simply be sure that no matter you employ is minimize thinly so it softens in the identical time because the fish.
Is halibut a wholesome fish? Sure — halibut is a superb supply of lean protein and a great supply of omega-3 fatty acids, potassium, and B nutritional vitamins. It’s naturally low in energy and fats, making it a fantastic alternative for a high-protein, lower-calorie dinner.
Energy: 421kcal | Carbohydrates: 16g | Protein: 41g | Fats: 22g | Saturated Fats: 10g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 128mg | Sodium: 954mg | Potassium: 1162mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1913IU | Vitamin C: 20mg | Calcium: 303mg | Iron: 2mg