Ingredients:

  • 4 Halibut fillets (approx. 6 oz or 170g each)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, softened (60g)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Fresh Thyme, leaves only
  • 1 medium Shallot, very finely minced (40g)
  • 1 whole Lemon Zest
  • 1/4 cup Panko Breadcrumbs (60ml)
  • 1 Tbsp Olive Oil (or melted butter)
  • 4 thin rounds Lemon slices

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Prepare Tray: Line a baking sheet with parchment paper and lightly brush or spray with 1 tablespoon of olive oil.
  2. Prepare the Herb-Butter Topping: In a small mixing bowl, thoroughly combine the softened butter, chopped parsley, thyme leaves, minced shallot, and lemon zest. Mix until evenly incorporated.
  3. Add Crunch: Fold in the panko breadcrumbs. Season the butter mixture lightly with a pinch of salt and pepper.
  4. Season Fish: Pat the halibut fillets bone-dry using kitchen paper. Season all sides liberally with the measured salt and pepper.
  5. Apply Topping: Place the seasoned fillets onto the prepared baking sheet. Spoon the herb-butter mixture evenly over the top of each fillet, pressing down lightly to help the panko adhere. Garnish (Optional): Place a thin lemon slice beside (or on top of) each fillet if using.
  6. Bake: Transfer the tray to the preheated oven and bake for 12 to 15 minutes.
  7. Test Temperature: Check the internal temperature of the thickest part of the fish using an instant-read thermometer. The fish is done when it reaches 145°F (63°C). The panko topping should be golden brown and bubbling. This ensures perfect Baked Halibut.
  8. Rest and Serve: Remove the fish from the oven and allow it to rest on the tray for 2–3 minutes. Carefully plate the halibut, drizzling any pan juices over the top. Serve immediately.