Dijon Parmesan Crusted Halibut
Elevate your seafood dinner with this Dijon Parmesan Crusted Halibut—a dish that’s as effortless as it is elegant. Tender halibut fillets are brushed with tangy Dijon mustard and zesty lemon, then coated with a golden, crispy topping of Panko breadcrumbs, grated Parmesan, and a touch of paprika for smoky flavor. Baked to perfection in just 12 minutes, this recipe delivers a flaky, juicy fish with a beautifully crunchy crust. Perfect for weeknight meals or special occasions, this easy yet sophisticated dish pairs wonderfully with a side of roasted vegetables or a crisp green salad. Don’t forget a squeeze of fresh lemon to brighten every bite!
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 3 tablespoons Dijon mustard
- 1 cup Panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Lemon zest
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 as needed Cooking spray
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the parchment paper with cooking spray to prevent sticking.
Pat the halibut fillets dry with paper towels and season both sides with salt and black pepper. Place them on the prepared baking sheet with enough space between each piece.
In a small bowl, combine Dijon mustard and lemon zest. Brush a thin, even layer of this mixture over the top of each halibut fillet.
In another bowl, mix together the Panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, and olive oil. Stir well until the breadcrumbs are lightly coated with the oil.
Spoon the breadcrumb mixture onto each halibut fillet, pressing gently to form an even crust on top of the mustard coating.
Place the baking sheet in the oven and bake for 10-12 minutes, or until the halibut is cooked through and the crust is golden brown. The fish should easily flake with a fork.
Optional: Switch the oven to the broil setting for the last 1-2 minutes of cooking time to achieve extra browning on the crust. Monitor closely to avoid burning.
Remove the halibut from the oven and let it rest for 2-3 minutes. Serve immediately with lemon wedges on the side for a fresh splash of citrus.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 305 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
