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Baked Halibut
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- #10053
These oven-baked fillets coated in a mixture of olive oil, parmesan and breadcrumbs only need a squeeze of lemon and a glass of white wine.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
9 reviews
ingredients
6 halibut steaks, 1-inch thick
salt and pepper, to taste
1/2 cup dry bread crumbs
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup Parmesan cheese
1/8 teaspoon dried thyme
lemon wedges
directions
Preheat the oven to 450 degrees F. Grease a baking pan that is large enough to hold the fish in a single layer.
Add the halibut to the baking pan. Sprinkle evenly with salt and pepper.
Combine the breadcrumbs, garlic, olive oil, Parmesan, and thyme in a bowl until a thick paste is formed. Spread the paste evenly over the halibut.
Place the pan in the oven and bake at 450 degrees F for 15 minutes per one-inch thickness of fish, or until the fish flakes when tested with a fork.
Garnish the baked halibut with lemon wedges and serve hot.
recipe tips
Pat the halibut dry with paper toweling before seasoning it.
For a gluten-free option, use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.
To add a kick of spice, sprinkle red pepper flakes or cayenne pepper into the breadcrumb mixture.
For a golden brown crust, broil the halibut for the last 2-3 minutes of baking.
Add fresh herbs like parsley or dill to the breadcrumb mixture for added freshness.
Experiment with different cheese options such as Romano or Pecorino for variety.
To prevent the fish from sticking to the pan, line it with parchment paper before adding the halibut.
For a lighter option, use a mixture of Greek yogurt and breadcrumbs instead of olive oil for the coating.
common recipe questions
Can I use fresh herbs instead of dried thyme?
Yes, fresh herbs can be used in place of dried thyme. Use about 1/2 teaspoon of fresh minced thyme in place of the dried thyme.
How do I know when the halibut is done baking?
The halibut is done when it flakes easily with a fork and is opaque all the way through.
Can I use a different type of fish for this recipe?
You can use a different type of white fish such as cod or haddock for this recipe.
How should leftovers be stored?
Leftover halibut can be stored in an airtight container in the refrigerator for up to 2 days.
Can the breadcrumb mixture be made in advance?
Yes, the breadcrumb mixture can be made in advance and stored in the fridge for up to 8 hours until ready to use.
How do I reheat the leftovers?
The fish can be reheated in the oven at 350 degrees F until heated through. You can cover it with foil to keep it from drying out.
tools needed
Baking Pan: A baking pan large enough to hold the halibut steaks in a single layer is needed to bake the fish in the oven.
Measuring Cups and Spoons: For measuring out ingredients like the salt, pepper, garlic, and bread crumbs.
Bowl: A bowl is needed to mix together the breadcrumbs, minced garlic, olive oil, Parmesan cheese, and dried thyme to create the paste that will be spread over the halibut.
Spatula: A spatula is useful for evenly spreading the breadcrumb mixture over the halibut steaks before baking.
what goes with it?
Creamy Risotto: the rich, cheesy notes of the baked halibut will beautifully contrast with the creamy texture of a well-made risotto.
Crispy Roasted Asparagus: the earthy flavors of the asparagus will bring a fresh and vibrant element to the dish, balancing out the richness of the baked halibut.
Tangy Cucumber Salad: the cool and refreshing crunch of the cucumber salad will provide a nice contrast to the warm and savory baked halibut.
Warm, Buttery Garlic Bread: because let's be real, garlic bread makes everything better. The crispy exterior and soft, buttery interior of the bread will complement the fish nicely.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes in a Chardonnay can complement the richness of the Parmesan cheese and the olive oil in this dish. Look for a lightly oaked Chardonnay.
Sauvignon Blanc: The crisp acidity of a Sauvignon Blanc can cut through the richness of the olive oil and Parmesan, refreshing your palate with each bite. Look for one with citrus notes.
Pinot Grigio: A light and crisp Pinot Grigio can enhance the flavors of the garlic and thyme in the dish. Look for one with apple and pear notes to add a hint of fruitiness to your meal.
Other Alcohol Pairings
Pale Ale: The hops in a Pale Ale can bring out the savory elements in the dish, like the garlic and Parmesan. The slight bitterness can also balance the richness of the olive oil.
Gin and Tonic: The herbal and citrus notes in a Gin and Tonic can cut through the richness of the baked halibut.
Margarita: The zesty lime and salt in a Margarita can complement the flavors of the lemon wedges garnishing the dish. The tequila adds a touch of complexity to the pairing.
Non-Alcoholic Pairings
Iced Green Tea: The earthy notes in an Iced Green Tea can complement the flavors of the thyme and olive oil in the dish. The slight sweetness can balance the savory elements of the baked halibut.
Lemonade: A classic Lemonade can enhance the citrus flavors in the dish, like the lemon wedges. The sweetness can also contrast with the savory Parmesan cheese, creating a well-rounded pairing.
Ginger Beer: The spiciness of a Ginger Beer can add a kick to the dish, enhancing the garlic and thyme flavors. The effervescence can also cleanse your palate between bites.
nutrition data
319 calories, 14 grams fat, 7 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
October 17, 2013
I didn't have any halibut but I used this on mahimahi and it was quite good.
December 6, 2012
I also pared the recipe down for two only. Doubled the oil and added a capful of lemon juice( as I had no fresh) and about an ounce of crushed nuts- delicious!
October 29, 2012
it did need more olive oil not pasty enough
April 11, 2012
we have a freezer full of halibut from our alaska fishing trip and am always looking for new recipes. This was very easy and tasted great!!!! love the seasoning and its still good to eat the next day if you have leftovers.
May 6, 2007
I made a smaller version of this for just two steaks. It's really good.
March 25, 2007
for what it is, we thought it was delicious and full of flavor. easy to make and the proportions were just right. the 14 minutes per inch is also correct. we added some cayenne pepper as another reviewer did and really liked the added punch.
May 8, 2006
used garden frsh thyme and added frsh chopped oregano and a dribble of balsomic....it turned out to be a real "keeper and sender". Did not use pepper due wife's delicate taste buds..I also cooked slightly longer time +5-6 mins but this may be oven related.
October 25, 2004
I kicked mine up a notch, added dried dill, basil, cayenne pepper, bit of dried onion, Thyme. Still could of used Lemon slices layered on the halibut steaks THEN the crumb mixture. Turned out greatb tho!! Had a nice glass of Chardonnay with the fish that made it a 5 star recipe!! I would definately try this one again!!!!
June 13, 2004
Tried this one out last night on some fresh halibut I caught. Delicious!!! The breading paste toasted slightly, and added a nice flavor & texture to the halibut steaks. Some bites I sqeezed lemon on, but honestly, I soon forgot to do that as I was enjoying the fish without it! Thoughts for improvement: I added another 2 tblsp of olive oil, because my paste seemed a bit too dry at first. Also, my thickest halibut steak was 2", and the breading on that one was closer to the heat, and browned a tad too much. I backed my pan of 5 steaks for 28 minutes, because 3 of them were about 2" thick. The meat was slightly dry (but not bad), so next time I'd probably fork test it around 20-22 minutes. Quick, delicious & easy to make! Really loved it! (also, my brother-in-law came over an hour later, and made fish tacos out of the leftover steak.. he loved it!). --Casual Chris