Parmesan Crusted Fresh Halibut Recipe

Make crust mixture

In a shallow bowl or rimmed plate combine the grated Parmesan, panko breadcrumbs, chopped parsley, lemon zest, 1 tsp black pepper and 1 tsp salt. Stir until evenly mixed. Break eggs into a second shallow bowl and whisk until homogeneous. Place the flour in a third shallow plate and spread into an even layer.

Taste the Parmesan/panko blend and adjust seasoning if needed. The mixture should be slightly tacky from the cheese so it adheres to the fish.

Pat the halibut fillets dry with paper towels. This ensures the coating adheres and the fish browns properly.

Season both sides of each fillet lightly with kosher salt (about 1/4 tsp per side) and a light sprinkle of black pepper.

Dredge and coat

Working with one fillet at a time: dredge the fillet lightly in the flour, shaking off excess. Dip into the beaten eggs, letting excess drip off, then press firmly into the Parmesan-panko mixture, coating both sides and the edges. Place coated fillets on a plate and let rest 5 minutes so the crust adheres.

If crust seems loose, press another light coating of the Parmesan mixture onto the fillet before cooking.

Pan-sear the fillets

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers (but before it smokes), add fillets, crust side down first. Cook without moving for 3–4 minutes until golden brown and crust is set. Carefully flip and cook the second side 2–4 minutes more until fish registers 125–135°F (52–57°C) for medium or until opaque and flakes easily. Thicker fillets may require 1–2 additional minutes. Reduce heat slightly if crust begins to brown too quickly.

Transfer cooked fillets to a warm plate and loosely tent with foil while you make the finishing sauce.

Make lemon-butter sauce

In the same skillet over medium heat add 2 tablespoons unsalted butter. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). If using, add 2 tablespoons white wine and scrape up any browned bits from the pan; simmer 30–60 seconds to reduce slightly. Add 2 tablespoons fresh lemon juice and swirl to combine. Taste and whisk in a small pinch of salt and pepper if needed.

Turn off heat and swirl in chopped chives or parsley.

Spoon the warm lemon-butter sauce over the plated halibut fillets. Serve immediately with lemon wedges on the side.