Herb Crusted Halibut

Herb Crusted Halibut

Duncan 0

"Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet."

Ingredients 30 m {{adjustedServings}} servings 273 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with foil.
  3. Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
  4. Rinse halibut fillets and pat dry with a paper towel.
  5. Place halibut fillets onto the prepared baking sheet.
  6. Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
  7. Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
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  • Cook's Note:
  • The crust will be lightly browned, but if you prefer a darker finish, place under the broiler for 30 seconds or until desired brownness.
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Reviews 13

  1. 14 Ratings


I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf.

Family Cook

This recipe turned out great. I used cod because that is what I had on hand. I also used dry herbs because I did not have fresh herbs. I will definitely make this again.


I followed this recipe exactly except for subbing green onions for the chives. I was surprised at how mild the fresh dill is! I've only used dried before. We also liked the lemon zest in this. The cooking directions are right on target! My only suggestion would be to start with only half the salt and taste it for seasoning. It was way too salty for us. Thanks for a new variation of cooking halibut!