Herb Panko-Crusted Wild Halibut

Halibut is an amazing fish on its own, but when you add the herb panko-crust, the fish becomes a culinary delicacy. Herb panko-crusted wild halibut is a firm fish full of flavor that is enhanced by the aromatic taste of the herb panko crust. This delicious meal is healthy, flavorful, and can be completely made in one pan. In just 30 minutes, you can have an entire fish meal ready for the whole family. 

After your herb panko-crusted halibut is finished baking, you can take it out and serve it hot. This meaty fish is mild yet flavorful and takes on the herbs’ flavors perfectly. While I think I have perfected my herb mix, you can add your favorite herbs and make the recipe your own. 

Is Halibut Good For You? 

Yes! Halibut is an incredibly healthy fish. Like most fish, it is packed with omega-3 fatty acids, which reduce inflammation and improve heart health. Halibut also has Niacin, which is a form of vitamin B that can keep your skin healthy and improve your digestive system. If you aren’t a huge fan of chicken or beef, you can eat halibut as a substitute as it is a good source of protein. In fact, you can get 42 grams of protein in just one serving. 

What Other Types of Fish Can I Use? 

This herb panko-crusted recipe works well with nearly any kind of fish, including salmon. If you want to find a fish similar in taste and texture to halibut, you can use flounder, fluke, sole, tilapia, and striped bass. When finding a substitute, it is important to make sure it is also firm in texture so it doesn’t fall apart when baking. 

How Much Fish Should I Buy?

When grocery shopping for this dish, I like to buy two large filets and cut them in half. That way, I can make four servings without having too many fish! I find that this is the perfect amount. You can also buy four small filets instead. 

What to Serve With Panko-Crusted Wild Halibut?

You can serve a filling carb with panko-crusted wild halibut, such as buttery mashed potatoes, baked potatoes, or even a bed of rice. Add some vegetables as a side dish to add a refreshing taste. You can serve a salad, roasted carrots, green beans, zucchini, or even Brussels sprouts. This makes a vibrant and colorful dish with wild halibut at the center of the meal. 

How to Check if the Halibut is Finished Cooking?

When baking halibut, you can easily check to see if it is done by poking it with a fork. Poke the thickest part of the filet with a fork and gently twist. If the fish easily flakes apart, it is done. It will also look whiter after cooking. You can also check the internal temperature and make sure it is about 145 degrees. 



Adjust Servings
1.5 lbs. 4 small pieces or two large halibut filets
1 head roasted garlic
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
For the panko mix:
1 cup panko or breadcrumbs
¼ cup chopped dill
¼ cup chopped parsley
1 lemon zest and juiced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
2 tablespoon butter
Extras: I leek cut washed and dry cut lengthwise drizzle with olive oil seasoned with salt and pepper.


Preheat the oven to 375 F. Make a spread by smashing the roasted garlic and mixing it with the Dijon mustard salt and pepper. Pat dries the halibut filet and spread the mixture on both sides and the top, not the bottom.
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Mix the panko bread with the rest of the ingredients, dill, parsley, salt, pepper, paprika, butter, lemon zest, and juice in a bowl.
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Cover the three sides of the fish by pressing the panko mixture into the three sides.
Next, lay the fish on a baking pan covered with parchment paper, add the leek on the side and bake for about 20 minutes until the fish is nice and tender. Feel free to poke inside the fish to check!
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Serve with an extra slice of lemon. Enjoy!
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