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Baked Halibut with Crispy Panko

Baked Halibut with Crispy Panko

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This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 50.8 g
  • 102%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  3. Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  4. Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
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We were at 4 1/2 with this lovely dish, mostly because we wanted just a touch more flavor to it----maybe a sprinkling of an herb medley (like Trader Joe's 21 Seasoning Salute) or a little garlic flavor to the butter or the lemon juice. The panko topping was perfect. At first I thought there wasn't enough butter to cover the 1/2 cup, but it turned out great. We very much enjoyed our dinner! Thanks, Lindsey!


Very good added some chopped almonds, and bacon pieces to bread crumbs.

Stacy Nawrocki

Tried this recipe and thought it was really good. But, if you're making it for a family with young kids, go a little easy on the mustard. THe recipe says to use a "thick" layer of dijon mustard...which I did....but it ended up being too spicy for my kids. I think if I would have used a thinner layer they would have liked it a lot better. My husband and I liked it as is, but I think we would have liked it just a well a little less spicy.