Baked Halibut with Crispy Panko Recipe

Name: Baked Halibut with Crispy Panko
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 0.5 cup panko bread crumbs; 1.5 tablespoons butter, melted; 0.25 cup chicken stock, or as needed; 2 (8 ounce) fillets halibut; 1 teaspoon lemon juice; salt and ground black pepper to taste; 1 tablespoon Dijon mustard

Cook Time: 20 minutes

Ingredients

cup panko bread crumbs
1 tablespoons butter, melted
cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
Salt and ground black pepper to taste
1 tablespoon Dijon mustard

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In a bowl, combine panko bread crumbs with melted butter and mix until well incorporated. Set the mixture aside.

Step 3: Pour enough chicken stock into an oven-proof skillet to cover the bottom. Arrange the halibut fillets in the skillet.

Step 4: Drizzle the lemon juice over the fillets, then season with salt and black pepper.

Step 5: Spread a thin layer of Dijon mustard over each fillet.

Step 6: Press the panko-butter mixture onto the mustard-covered fillets, ensuring an even layer.

Step 7: Place the skillet in the preheated oven and bake for about 20 minutes, or until the fish flakes easily with a fork and the bread crumb topping is golden brown.

Recipe Tip: If the bread crumbs have not browned to your liking by the time the fish is cooked, turn on the broiler and cook for an additional 1 minute to crisp them up.

Nutrition Facts (per serving)

Calories	404
Total Fat	14g (18% Daily Value)
Saturated Fat	6g (29% Daily Value)
Cholesterol	106mg (35% Daily Value)
Sodium	591mg (26% Daily Value)
Total Carbohydrate	21g (8% Daily Value)
Protein	51g (102% Daily Value)
Vitamin C	1mg (1% Daily Value)
Calcium	45mg (3% Daily Value)
Iron	2mg (13% Daily Value)
Potassium	1046mg (22% Daily Value)

Baked Halibut with Crispy Panko Recipe

Recipe Overview: This baked halibut is topped with crispy panko breadcrumbs, seasoned with lemon and Dijon mustard, creating a perfect balance of flavors. It's easy to make and offers a healthier, lighter alternative to fried fish dishes. Whether youre a seafood lover or looking to introduce more fish into your diet, this recipe is a great option.

Origin of the Dish

The origins of baked halibut with crispy panko can be traced to modern American cuisine, though it draws inspiration from various culinary traditions. Halibut is a popular fish in North American and European coastal cuisines due to its firm texture and mild flavor. The use of panko breadcrumbs is a nod to Japanese culinary techniques, as panko is a light, airy breadcrumb that results in a crispy coating without the heaviness of traditional breadcrumbs. Combining these two elementshalibut and pankoresults in a dish that marries the best of both worlds: a delicately cooked fish with a crunchy topping.

Regional Variations

This dish is particularly popular in coastal regions where halibut is readily available, such as the Pacific Northwest of the United States and Canada. In these areas, halibut is a staple, often grilled, fried, or baked. Some variations of the recipe may include adding herbs such as thyme or dill to the panko mixture, or even substituting the Dijon mustard with a more regional flavor, such as spicy brown mustard. Additionally, some cooks may use a white wine or seafood broth instead of chicken stock for a more robust flavor.

Distinctions from Similar Dishes

Baked halibut with crispy panko differs from similar fish dishes like baked cod or fried fish fillets in several key ways. While cod is a flakier, more delicate fish and often paired with heavier breading or batter, halibut's firm, meaty texture holds up better to a lighter breadcrumb topping. The Dijon mustard in this recipe adds a tangy, sharp flavor, which is not typical in many other fish preparations. Compared to fried fish, this dish is much lighter, offering the same satisfying crunch from the panko without the need for deep frying, making it a healthier alternative.

Where It's Typically Served

This baked halibut is often served at dinner parties, casual gatherings, or as part of a healthy family meal. It pairs well with a variety of sides such as roasted vegetables, rice pilaf, or a fresh green salad. In coastal regions, it may be found on the menu at seafood restaurants, particularly those emphasizing lighter, healthy meals. Its also a great option for holiday dinners or special occasions due to its elegant presentation and ease of preparation.

Fun Facts

Halibut is one of the largest flatfish in the world, with some individuals weighing over 500 pounds!
Panko breadcrumbs were originally created in Japan in the 1940s and have since become popular worldwide due to their crisp texture when fried or baked.
Halibut is an excellent source of lean protein and essential vitamins like B12 and potassium, making it a nutritious addition to any diet.
The combination of mustard and lemon with fish dates back centuries, especially in European and Mediterranean culinary traditions.

FAQ about Baked Halibut with Crispy Panko Recipe

Leftover baked halibut with crispy panko should be stored in an airtight container in the refrigerator. It can stay fresh for up to 2-3 days. When reheating, you can place it in a preheated oven at 350°F (175°C) for 10 minutes to warm through and help restore some of the crispiness of the panko topping.

Yes, you can freeze baked halibut. To freeze, wrap the fillets tightly in plastic wrap and then place them in a freezer-safe container or zip-top bag. Frozen halibut can be stored for up to 2 months. When ready to eat, defrost in the refrigerator overnight and reheat as mentioned above.

Yes, you can substitute halibut with other firm white fish like cod, tilapia, or snapper. Keep in mind that cooking times may vary slightly depending on the thickness of the fish fillets.

Yes, you can prepare the panko topping ahead of time. Simply mix the panko with melted butter and store it in an airtight container at room temperature for up to 2 days. Just press it onto the fish just before baking.

You can add additional seasonings to the panko crust to enhance the flavor. Consider adding grated Parmesan cheese, minced garlic, fresh herbs like parsley or thyme, or even a pinch of smoked paprika for a smoky kick.

Baked halibut pairs well with a variety of sides. You can serve it with roasted vegetables, mashed potatoes, a fresh green salad, or a citrusy quinoa. For a richer meal, creamy risotto or scalloped potatoes also make great accompaniments.

Yes, you can substitute chicken stock with vegetable broth or white wine. If you prefer a lighter dish, using lemon juice mixed with a small amount of water can also work as a flavorful base.

The chicken stock is used to create a moist environment while the fish bakes, preventing the halibut from drying out. It also adds flavor to the dish. However, if you're concerned about calories or sodium, you can use less stock or skip it altogether, relying on the butter and lemon for moisture and flavor.

If the panko topping hasn't browned by the end of the baking time, you can switch on the broiler for 1-2 minutes to get the topping golden and crispy. Be sure to keep an eye on it to prevent burning.

Comments

Marianne

10/06/2025 01:52:54 PM

We were at 4 1/2 with this lovely dish, mostly because we wanted just a touch more flavor to it----maybe a sprinkling of an herb medley (like Trader Joe's 21 Seasoning Salute) or a little garlic flavor to the butter or the lemon juice. The panko topping was perfect. At first I thought there wasn't enough butter to cover the 1/2 cup, but it turned out great. We very much enjoyed our dinner! Thanks, Lindsey!

Vic Orcullo

02/11/2017 09:18:03 AM

This was SOOO good! I did make a few changes to suit my pallet though. I added grated parmesan to the panko as well as minced fresh Italian parsley. I also seasoned the fish with Fleur de Sel and Herbes de Provence prior to the layer of dijon mustard. I skipped the broth bath and just baked the fish on tin foil on a sheet pan. My half halibut was more than 16 ounces so I baked it for about 40 mins before letting it broil for about 30 seconds. I think I will use more parsley in the panko/parm mixture and finish with the Fleur de Sel and Herbes de Province. Perhaps slather a tad more dijon. I too had made this dish with the Corn Maque Choux. My dinner guests were thoroughly sated after having seconds and thirds even! I don't know why I was so intimidated with seafood! One of the easiest dishes to make! I'll be doing this again! Thanks for this great keeper!

SpryRib2888

01/21/2023 02:18:56 AM

Phenomenal. I dried the halibut with paper towels first, added the lemon juice, salt and pepper, then brushed the fish with 1 tsp Dijon and 1 tsp honey mixed. I added 3 tbsp of melted butter to the panko, along with 1 tsp paprika, 1 tsp minced garlic, 1 tsp green goddess dressing mix spice, and 1 tsp fresh parsley. Broiled for 3 addl minutes. Melts in your mouth.

HeartyCrisp6704

08/14/2023 03:23:51 AM

Really enjoyed this recipe. I seasoned with SPG and fresh lemon all over and cut the Dijon with some Mayo, added some Parm to the panko and cooked on the pellet smoker.

foodie

12/07/2019 06:01:28 AM

I followed directions but 20 minutes was too long. Next time I will bake for 15 and broil for 1 minute to brown panko. Also I used cast iron pan so I think that may make it hotter, not sure. However I did fry some very thinly sliced shallots until crispy. I spread that on top of the cooked halibut along with a few capers. This added extra tastiness!?

JazzyGrill5408

05/21/2025 02:29:51 AM

Stuffed mine with crab meat and Gruyère cheese! Reduced the broth from the pan on top of the stove and finished that with some whole butter to make a sauce! Delicious!

Tina

05/31/2021 05:17:44 PM

What a great recipe! I did make a few changes though. I used 1/4 cup Italian panko crumbs and 1/4 cup of finely chopped almonds with extra melted butter. I only used 1tsp of Dijon mustard. It was delicious!

Den's Kitchen

07/17/2020 08:16:25 PM

AMAZING! I've already made this twice and would make again it was so moist and delish. The second time I added 1/4 cup shredded Romano cheese to the bread crumbs. It was an added flavor bonus! Wonderful recipe... thanks for sharing!

HAZELNUT

04/05/2017 03:32:55 AM

I can't fairly review this recipe because I am celiac and I can't use Panko because it contains gluten. Instead I powdered some gluten free corn flakes in my vitamix blender and used it in the place of panko. With that out in the open, I totally enjoyed this recipe. Some bites were lemony, some bites were mustardy, some bites were crispy and yet other bites were more halibutty. The halibut was juicy and tender. I'm not sure why the recipe called for 1/4 cup of chicken broth in the pan. It only browned and got burned around the edges. I might leave that out next time and just oil the pan instead.

Linda Folsom

07/06/2021 12:58:57 AM

First time cooking halibut! I was scared but it came out perfectly cooked, moist & flaky! I added some almond slivers to the Panko & substituted brown mustard for Dijon because my husband doesn’t like Dijon.

balboud

11/12/2016 01:30:15 AM

We loved it! I used olive oil in place of butter and seasoned the halibut with garlic, onion and lemon pepper salt and left off the mustard. I drizzled some olive oil and pressed the panko crumb mixture on top. I didn't bother with the stock on the bottom. Cooked 20 minutes and put under the broiler until golden brown. I served with creamy saffron sauce by Mark Bittman. It was great with and without the saffron sauce. Thanks for sharing.

TDChef

07/30/2025 01:26:48 AM

Soooo..... good! I didn't have digon mustard so I mixed honey mustard, yellow mustard and a bit of white vinegar for the mustard part. My portions weren't large so 15 minutes and 1 minute under the broiler was perfect. Thanks for the easy recipe!!!

Jeanine Shaffer-Wells

07/09/2025 04:51:36 PM

Delicious and simple to do

Janet Torres

12/14/2024 09:05:38 PM

Made this for my kids — they were obsessed!

Holly

10/01/2024 11:25:04 PM

Super easy and always good. Served with glazed carrots and scallop potatoes. YUM!

Mari

08/22/2024 01:21:32 PM

Delicious. Loved the crunchy topping.

Christine Dartt

01/06/2024 04:57:03 PM

Similar to my other recipe for cod - I use oil , and add either Parmesan or chopped pecans - of course serve with melted butter

FairSoy6036

01/05/2024 06:32:11 PM

Substitute crushed potato chips for the breadcrumbs and you’ve jazzed this recipe up big time!

Ruth

12/26/2023 12:02:09 PM

I think the dijon added a lot to the flavor of the halibut. It blended nicely. I didn't have chicken stock, so used a white wine. All in all it was a delicious recipe.

IcyOkra8458

09/29/2023 01:54:18 AM

Def had to broil a bit at the end. I'd use more dijon than called for.

audio version

Cook Time: 30 minutes

Baked Halibut with Crispy Panko Recipe

Ingredients

Directions

Nutrition Facts (per serving)

Origin of the Dish

Regional Variations

Distinctions from Similar Dishes

Where It's Typically Served

Fun Facts

FAQ about Baked Halibut with Crispy Panko Recipe