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Garlic Parmesan Crusted Halibut

Garlic Parmesan Crusted Halibut: A 25-Minute Delight

Indulge in Garlic Parmesan Crusted Halibut, a low-calorie delight ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Halibut fresh halibut brings out the best texture; if using frozen, ensure it's well-thawed and dried
  • 2 tablespoons Melted Butter adds richness and assists in browning the crust
  • 1 tablespoon Olive Oil provides moisture; can use more melted butter instead for richer flavor
For the Crust
  • 3/4 cup Grated Parmesan Cheese freshly grated for the best flavor; avoid powdered versions
  • 1/2 cup Breadcrumbs opt for panko for maximum texture or crushed pork rinds for a keto twist
  • 2 cloves Minced Garlic fresh garlic delivers robust flavor
  • 1 tablespoon Lemon Juice freshly squeezed is best for brightness
  • 1 teaspoon Salt essential for enhancing flavors
  • 1/2 teaspoon Pepper essential for enhancing flavors

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine grated parmesan cheese, breadcrumbs, minced garlic, melted butter, olive oil, lemon juice, salt, and pepper. Stir until it resembles moist sand.
  3. Line a baking sheet with parchment paper and arrange halibut fillets in a single layer.
  4. Press the crust mixture generously onto each halibut fillet.
  5. Bake in the preheated oven for 12-15 minutes, until the crust is golden brown.
  6. Remove from the oven, garnish with freshly chopped parsley, and serve immediately.

Nutrition

Serving: 1filletCalories: 280kcalCarbohydrates: 10gProtein: 32gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 370mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Use fresh halibut whenever possible for optimal texture; if using frozen, ensure it’s completely thawed and patted dry before cooking.

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