Crispy Baked Halibut
Crispy baked halibut features a flavorful bread crumb crust with Parmesan and tarragon, offering a healthy, flaky seafood dish perfect for elegant dinners or casual family meals.
Ingredients
Instructions
- Cut the halibut into 4 portions, pat dry, and brush with cooking oil.
- In a shallow dish, stir bread crumbs, Parmesan cheese, tarragon, paprika, and pepper.
- Dip each fish portion to coat both sides with the crumb mixture.
- Arrange the coated fish on a baking dish or pan.
- Sprinkle any remaining crumbs on top of the fish.
- Bake at 450°F (230°C) for 8 to 12 minutes or until the fish flakes easily.
- Do not turn the fish during baking.
Tips & Substitutions
For an extra crunch, consider adding crushed nuts like almonds or walnuts to the bread crumb mixture. You can also use panko breadcrumbs instead of soft bread crumbs for an even crispier texture. If you don't have tarragon, dill or parsley can be a great substitute. Adjust the lemon juice to your taste; a bit more can brighten the dish significantly.
Serving Suggestions
Serve the crispy baked halibut with a side of roasted vegetables or a fresh salad for a light meal. It pairs beautifully with Candied Apples On A Stick for a delightful contrast of flavors. A drizzle of extra lemon juice right before serving can enhance the dish's brightness and fresh flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the halibut in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as it may make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Baked Halibut contains roughly 140 calories, with 10g protein, 20g carbohydrates, and 4g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (28% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of potassium and calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut, but it's best to thaw it completely in the refrigerator before cooking. This ensures even cooking and helps the breading adhere better. Pat the thawed fish dry before applying the oil and crumb mixture.
What can I substitute for Parmesan cheese?
If you don't have Parmesan cheese, you can substitute it with Pecorino Romano for a sharper flavor or nutritional yeast for a vegan option. Just keep in mind that the texture and taste will vary slightly depending on your choice.
How can I tell when the halibut is done cooking?
The halibut is done cooking when it flakes easily with a fork and its internal temperature reaches 145°F (63°C). Keep an eye on it during the last few minutes of baking to prevent overcooking, as fish can dry out quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).