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Baked Halibut with Herb Crust

Baked halibut with herb crust pairs tender fish with a golden, buttery panko topping flavored with fresh parsley, dill, garlic, and lemon zest. A quick bake at 425°F keeps the fish moist while the crust turns crisp.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Herb crust
  • 2 tbsp unsalted butter melted
  • 0.75 cup panko breadcrumbs
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh dill chopped
  • 1 cloves garlic minced
  • 1 tsp lemon zest finely grated
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
Halibut
  • 1 tsp olive oil
  • 1.5 lb halibut fillets, cut into 4 portions
  • 1 tbsp Dijon mustard

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the herb crust
  1. Stir the melted butter, panko, parsley, dill, garlic, lemon zest, salt, and pepper together in a medium bowl until the crumbs are evenly moistened.
Prepare and bake the halibut
  1. Heat the oven to 425°F.
  2. Lightly coat a 9x13-inch baking dish with the olive oil.
  3. Pat the halibut dry and arrange the portions in the prepared dish.
  4. Spread the top of each portion with Dijon mustard.
  5. Press the herb crumbs onto the mustard-coated tops.
  6. Bake for 10 to 15 minutes, until the crust is golden and the thickest part of the fish reaches 145°F.
  7. Let the halibut rest for 3 minutes before serving.

Notes

For the crispest topping, press the crumbs gently onto the mustard so they stay in place. Refrigerate leftovers for up to 3 days; freezing is not recommended because the fish and crust can lose their texture. Use gluten-free panko for a gluten-free option.