This crispy lemon butter halibut is topped with golden herby panko breadcrumbs and baked until perfectly tender. An easy sheet pan seafood dinner ready in about 20 minutes.
Crispy Lemon Butter Halibut
For the next recipe in my Fish Friday series for Lent, I wanted something quick, flavorful, and a little bit comforting. Halibut cooks incredibly fast, which makes it perfect for nights when you don’t have a lot of time but still want a dinner that feels thoughtful and satisfying.
The fish bakes in about ten minutes and comes out perfectly tender with a bright lemon butter flavor and a golden Panko topping that adds the best crunchy texture. Served over creamy mashed potatoes with garlicky pan-seared broccolini, this dinner somehow manages to be both easy and a little fancy at the same time.
Why I Love Halibut
If you are hesitant to cook fish or don't care for a fish with a strong flavor, I highly recommend trying Halibut!
Good fresh Halibut has a mild and delicate flavor but is firm enough to hold its shape while baking, and perfectly flaky once cooked. It’s the kind of fish that doesn’t need much to shine, which is exactly why a simple lemon butter and crispy breadcrumb topping works so well here.
If you enjoy cooking seafood at home, sourcing good fish is half the battle, and this halibut from Wild Alaskan Company truly did not disappoint.
The Secret to the Crispy Topping
One small trick makes this topping extra good: toasting the panko breadcrumbs before adding them to the fish.
By quickly cooking the panko in a little olive oil in a skillet first, the breadcrumbs turn golden and nutty before they even go into the oven. When they bake on top of the halibut, they stay beautifully crisp and add the perfect contrast to the tender fish underneath.
It’s a simple step, but it makes the final dish even better.
Why You’ll Love This Halibut Recipe
This recipe checks all the boxes for an easy dinner:
- ready in about 20 minutes
- simple ingredients
- light but satisfying
- perfect for Fish Fridays during Lent
- elegant enough for guests but easy enough for weeknights.
The bright lemon butter keeps the fish moist while the herby Panko topping adds flavor and texture without overwhelming the delicate halibut.
How to Serve It
While this halibut would be delicious with a simple salad or roasted vegetables, I served it over creamy mashed potatoes with garlicky pan-seared broccolini, which turned it into a really satisfying dinner.
The mashed potatoes soak up the lemon butter beautifully, and the broccolini adds just enough freshness and color to balance everything out.
Tips for Cooking Halibut
- Pat the fish dry before seasoning.
This helps the topping adhere better and prevents excess moisture. - Don’t overcook it.
Halibut cooks quickly and should be removed from the oven as soon as it flakes easily with a fork. - Use fresh lemon.
The bright citrus flavor really brings the whole dish together.
Perfect for Fish Fridays
If you’re observing Lent or simply trying to incorporate more seafood into your weekly dinners, this crispy lemon butter halibut is a wonderful place to start. It’s quick, flavorful, and just a little bit impressive.
It's the kind of meal that feels special without requiring much effort at all and even my ten year old daughter devoured it! Honestly, that’s exactly the kind of dinner I’m always looking to make.
More Fish Friday Recipes
- Chili Lime Shrimp Tacos
- Honey Garlic Salmon Bites
- Fish Taco Bowls
- Mahi Mango Fish Tacos
- Spicy Chili Honey Salmon
- Seafood Cioppino
Crispy Lemon Butter Halibut
This crispy lemon butter halibut is topped with golden herby panko breadcrumbs and baked until perfectly tender. An easy sheet pan seafood dinner ready in about 20 minutes.
Ingredients
- 4 halibut fillets (about 6 oz each)
- 2 tablespoon butter, melted
- 1 clove garlic, finely minced
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
Crispy Herby Panko
- ½ cup Panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- 2 tablespoon finely grated parmesan
- pinch salt
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Heat olive oil in a small skillet over medium heat. Add panko and cook, stirring, until golden (3–4 minutes). Remove from heat and allow to cool before mixing in parsley, parmesan, salt, and lemon zest.
- Pat halibut dry and place on sheet pan.
- Make Lemon Butter: Stir together melted butter, garlic, lemon zest, lemon juice, and Dijon mustard. Spoon evenly over the halibut filets.
- Spoon toasted Panko mixture over the fish and gently press to adhere.
- Bake for 10–12 minutes until halibut flakes easily with a fork.
- Serve over mashed potatoes with a side of broccolini. Squeeze fresh lemon over the fish before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 9gCholesterol: 72mgSodium: 561mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 26g
