Panko Crusted Halibut

Halibut is one of my favorite fish.  Sweet and mild with a firm texture that flakes apart when properly cooked.  It’s a great fish to entertain with, because it’s mild flavor is appealing to many palates.  When serving halibut to a group, I prefer to serve a large center cut piece of fish as opposed to individual portions.  That being said, this preparation works well for individual portions as well.  When buying fish, a good rule of thumb is ~6 oz per person, but this number can be adjusted up larger appetites.  The recipe below serves 6 very generously but could serve up to 8.

Panko breadcrumbs are essential to this recipe.  Their crisp and crunchy texture is a perfect compliment to the halibut.  Panko breadcrumbs hail from Japan, and they are made with a crustless bread.  The have a lighter, crunchier, airier texture than traditional western breadcrumbs.  Panko is widely available in many supermarkets.

panko crusted halibut


Panko Crusted Halibut

Simple, elegant and healthy.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6


  • 3 lb center cut filet of halibut
  • salt and pepper
  • 1 1/2 cups panko bread crumbs
  • 1 lemon zested, then cut into wedges for serving
  • 3 TBSP parsley minced
  • salt and pepper
  • 1/2 cup Wildwood garlic aioli or vegan mayonnaise*
  • olive or canola oil spray


  • Preheat oven to 425 degrees.
  • Season fish liberally with salt and pepper and place on a parchment lined, rimmed baking sheet.
  • Combine panko, lemon zest, parsley and salt and pepper.
  • Spread aioli on fish and top with panko mixture, the aioli will help the panko adhere to the fish.
  • Spray the breadcrumbs with oil and place in oven.
  • Cook for ~20 minutes until the panko is golden brown and center of fish flakes apart easily with a fork.
  • Serve with lemon wedges.


*If using a plain vegan mayo, I add 2 cloves of garlic, finely minced.

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