This parmesan-crusted baked halibut recipe is perfectly flaky and smothered in a delicious remoulade sauce and a toasted pecan parmesan herb crust. Only 10 ingredients and done in less than 25 minutes! This recipe is low-carb, high-protein, loaded with healthy fats, and it's gluten-free!
You'll Love This Pecan Parmesan Crusted Halibut Recipe
- 10 ingredients. So many of the ingredients in this recipe are already in your pantry! Condiments, seasoning, pecans, parmesan cheese, and lemon juice combine for this delicious halibut recipe.
- Quick Under 25 minutes. It only takes about 7 minutes of preparation time and cooking time is about 15 minutes...that's it!
- Healthy. This recipe is high in protein, low carb, keto friendly, gluten-free, and has no sugar added. Pair with healthy sides such as a salad, steamed veggies or any of your favorites.
Baked Halibut Recipe Ingredients
This parmesan crusted halibut is scrumptious, and you'll probably already have a lot of these ingredients in your pantry or fridge! Here’s what you’ll need:
- Halibut Fillets. This recipe calls for 4 fillets, however you can easily halve or double this recipe.
- Mayonnaise. I used light mayonnaise, but you can use any of your favorite brands - regular, light, or fat-free.
- Dijon Mustard. Some dijon mustards can vary in heat levels. You can also use brown mustard, stone ground, or your choice.
- Lemon Juice. I highly suggest using fresh fresh lemon - you will need half of a lemon for this recipe. You can also use apple cider vinegar if preferred.
- Dried Italian Seasoning. I love using Italian seasoning because the variety of flavors complement each other. You can also use a salt-free seasoning blend of your choice.
- Minced Garlic. Use store-bought pre-minced or minced fresh garlic cloves if preferred.
- Salt
- Pepper
- Parmesan Cheese. I like to use grated parmesan cheese because it melts and crisps up really well vs. powdered or shaved.
- Pecans (or Panko Breadcrumbs). Finely chopped pecans act as a "breadcrumb" layer when baking or air-frying. If desired, you can use panko breadcrumbs instead of pecans.
For exact ingredient quantities, please see the recipe card below!
Be sure to pin this pin to Pinterest to save for later! 🙂
Variations and Substitutions
- Follow this recipe and substitute it with your favorite fish! I have done this same cooking method for salmon, cod, and tilapia.
- Use a different seasoning blend, such as herbs de Provence or any other unsalted seasoning blend.
- Substitute pecans with pistachios, almonds, or walnuts.
- Use panko breadcrumbs in place of nuts, or create a mixture of the two.
- Use regular, light, or fat-free varieties of mayonnaise in this recipe.
- Air fry your fillets instead of baking!
- Use apple cider vinegar instead of freshly squeezed lemon juice.
- Add some fresh lemon zest to your mayonnaise mixture for even more tangy flavor.
- Add other seasonings such as garlic powder, onion powder, paprika, or cayenne pepper for a little spice.
How To Make Baked Halibut
Follow these simple steps to make the best baked parmesan crusted halibut recipe!
Printable recipe card below.
- Step 1: Mix together mayonnaise, mustard, lemon juice, Italian seasoning, garlic, pepper, and salt.
- Step 2: Pat halibut fillets dry and lay skin side down (if any skin), on a greased baking sheet.
- Step 3: In a small bowl, toss together the pecans and parmesan cheese.
- Step 4: Spread the mayonnaise mixture over the top of each piece of salmon then sprinkle the parmesan mixture over the top of halibut fillets.
- Step 5: Bake until the fish flakes easily.
How To Serve It
- Serve with a wedge of lemon and some minced chives or fresh parsley for garnish.
- Steam broccoli, green beans, or cauliflower for a simple side dish.
- Pair with a fresh green salad with your favorite salad dressing (one of my favorite ways to serve).
Kori's Tips
- Remove your fish from the fridge for 15 to 20 minutes before cooking for more even baking.
- Try and use uniform sizes of fish for even cooking.
- Overcooking your fish will result in a dry or chewy texture. I only cook my fish until it just starts to flake. Check the temperature and remove from the oven when it reaches about 140 degrees. Cover with foil and let sit for 5 minutes. As it sits, the temperature will increase about 5 degrees. The safe temperature of cooked fish is 145 degrees.
Storage and Reheating Tips
- Leftovers. Once cooled, transfer the leftover fillets to an airtight container and store them in the fridge for up to 3 days.
- Reheating. I highly recommend using an air fryer to help crisp up the top of the fillets. Reheat at 325 to 350 degrees F until warm inside. Be careful not to overcook the fillet, as this will make it tough and chewy.
FAQ's
There are two main tips that you can use to prevent your fish from becoming tough and chewy. Preventing overcooking your fish by making sure the internal temperature does not exceed 145 degrees F. Use an internal thermometer for the most accurate result. Second, using enough liquid is important - if baking, smothering the fish in the mayo mixture will add fat and moisture to prevent drying.
Flaky and tender fish fillets are great substitutes in recipes. I like to use cod, salmon, haddock, mahi mahi, tilapia, sea bass, and so many others!
Remember that many ovens vary in temperature. I recommend cooking between 350 and 375 degrees F. Bake for about 13-16 minutes, or until your fish flakes easily with a fork and the internal temperature reaches 145 degrees F.
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📖 The recipe.
Parmesan Crusted Halibut Recipe (flaky + flavorful!)
Ingredients
- 4 (6 to 8-ounce) halibut fillets
- 2 tablespoons light mayonnaise (any favorite mayonnaise - regular, light, or fat free may be used)
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice (or apple cider vinegar)
- 3 teaspoons dried Italian seasoning
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup parmesan cheese
- ⅓ cup finely chopped pecans (panko breadcrumbs may also be used)
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, mix mayonnaise, mustard, lemon juice, Italian seasoning, garlic, pepper, and salt.
- Pat salmon fillets dry with a paper towel and lay, skin side down, on a baking sheet that has been sprayed with nonstick coating.
- Spread mayonnaise mixture over the top of each piece of salmon.
- In a small bowl toss together the pecans (or panko breadcrumbs) and parmesan cheese. Sprinkle over the top of the halibut fillets.
- Bake 13 to 16 minutes, or until fish flakes easily with a fork.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes can be found in our post. Check it out!
- TOP TIPS:
- For more even cooking, remove halibut from the refrigerator 15 to 20 minutes prior to baking.
- Overcooking your fish will result in a dry or chewy texture. I only cook my fish until it just starts to flake. Check the temperature and remove it from the oven when it reaches about 140 degrees. Cover with foil and let sit for 5 minutes. As it sits, the temperature will increase by about 5 degrees. The safe temperature of cooked fish is 145 degrees.
- SUBSTITUTIONS: Salmon, cod, and tilapia are great substitutions for halibut; Herbs de Provence or other unsalted seasoning blends may be used instead of Italian seasoning; pistachios or almonds can be used in place of pecans; panko breadcrumbs can be used in place of the nuts; Mayonnaise can be regular, light, or fat-free.
- SERVING SUGGESTION: Serve with a wedge of lemon and some minced chives or parsley as garnish. Steam broccoli, green beans, or cauliflower for a simple side dish meal. A fresh green salad with a favorite salad dressing pairs well with halibut.
Nutrition
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