If you’re looking for a dinner that’s both elegant and surprisingly easy to prepare, this Baked Halibut with Herb Crust is about to become your new favorite. I’ve found that this recipe strikes the perfect balance between sophisticated flavors and straightforward preparation, making it ideal for both special occasions and elevated weeknight dinners.
Introduction
This Baked Halibut with Herb Crust transforms mild, flaky halibut into something extraordinary with a crispy, aromatic topping. The herb crust not only adds wonderful texture but also infuses the fish with fresh, vibrant flavors while keeping it perfectly moist. What I love most about this dish is how it looks and tastes like restaurant-quality food but requires minimal effort in your home kitchen.
Ingredients
- 4 halibut fillets (6 oz each), skin removed
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into wedges for serving
Note: If fresh herbs aren’t available, you can use dried herbs, but reduce the quantities by half as dried herbs are more concentrated.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
- In a bowl, combine breadcrumbs, chopped herbs, minced garlic, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly moistened.
- Brush each fillet with a thin layer of Dijon mustard.
- Press the herb breadcrumb mixture firmly onto the top of each mustard-coated fillet.
- Drizzle the remaining olive oil over the crusted fillets.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- The key to perfect halibut is not overcooking it. The fish should be just opaque in the center when done.
- Make sure your halibut fillets are similar in thickness for even cooking.
- For the crispiest crust, avoid overcrowding the baking sheet. Leave some space between fillets.
- If your fillets are thicker than 1 inch, you may need to increase cooking time by 2-3 minutes.
- Fresh breadcrumbs work better than store-bought for this recipe. Simply pulse day-old bread in a food processor.
- Let the fish rest for 3-5 minutes after baking before serving to help keep the crust intact.
- Serve with lemon wedges for a bright finish that complements the herbs perfectly.
This dish pairs beautifully with roasted vegetables or a light salad. For best results, bring your fish to room temperature about 15 minutes before cooking, and always check for doneness a few minutes before the suggested cooking time, as oven temperatures can vary.
Baked Halibut with Herb Crust
Ingredients
- 4 halibut fillets 6 oz each, skin removed
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 lemon cut into wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
- In a bowl, combine breadcrumbs, chopped herbs, minced garlic, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly moistened.
- Brush each fillet with a thin layer of Dijon mustard.
- Press the herb breadcrumb mixture firmly onto the top of each mustard-coated fillet.
- Drizzle the remaining olive oil over the crusted fillets.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
