Parmesan Crusted Halibut Recipe

Preheat & prepare crust

Preheat oven to 220°C (425°F). In a shallow bowl combine Panko breadcrumbs, 3 tbsp grated Parmesan, chopped parsley, lemon zest, garlic powder, 1 tsp salt and 1 tsp black pepper. Mix well.

Prepare fish

Pat halibut fillets dry with paper towels. Brush both sides lightly with 2 tbsp olive oil and season lightly with a pinch of salt and pepper.

Apply crust

Press the top side of each fillet into the Parmesan-Panko mixture to form an even crust layer. Place fillets crust-side up on a parchment-lined baking sheet or ovenproof skillet.

Bake

Bake in the preheated oven for 10–12 minutes, or until the crust is golden and an instant-read thermometer inserted into the thickest part reads 55–60°C (130–140°F). If you want a deeper golden crust, broil on high for 1–2 minutes at the end, watching closely to avoid burning.

While oven is preheating, toss baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper and thyme. Spread in a single layer on a separate baking sheet. Roast in the same 220°C (425°F) oven for 25–30 minutes, turning once halfway, until tender and golden. They can be started at the same time as the fish if the potatoes go in first; add the fish for the final 10–12 minutes so both finish together.

Trim and prepare vegetables. Toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. For tender-crisp results, roast on a sheet at 200°C (400°F) for 10–15 minutes (or sauté in a skillet over medium-high heat 4–6 minutes until bright and just tender). If roasting, add to oven for the last 10–12 minutes of the potatoes' roast so everything finishes together.

Sweat aromatics

While fish and potatoes roast, melt 2 tbsp butter in a small skillet over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Add 60 ml white wine (or stock) to the pan to deglaze, scraping any brown bits. Simmer until reduced by half, about 1–2 minutes.

Finish sauce

Lower heat to medium-low. Add 2 tbsp lemon juice and 3 tbsp heavy cream, stirring to combine. Whisk in 2 tbsp grated Parmesan until melted and smooth. Stir in 1 tbsp drained capers. Taste and season with 1 tsp salt and 1/2 tsp black pepper (adjust to preference). Keep the sauce warm on the lowest heat; do not boil after adding cream.

When the halibut is cooked, remove from oven and let rest 2 minutes. Reheat sauce briefly if needed. Arrange a portion of roasted baby potatoes and seasonal vegetables on each plate.

Place a Parmesan-crusted halibut fillet on each plate atop or beside the vegetables. Spoon 1–2 tablespoons of the lemon cream sauce around and partially over the fish.

Garnish each plate with a small handful of microgreens, a sprinkle of extra capers (about 1/4 tsp per plate), and a lemon wedge. Serve immediately.