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Parmesan Crusted Halibut

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m


  • 3/4 lb Halibut, fresh, skin-on, deboned, descaled
  • Salt

Parmesan Crust

  • 20 g Breadcrumbs
  • 7 g Parmesan (parmigiano reggiano), freshly-grated
  • 1 1/2 tbsp. Butter, unsalted, softened at room temperature
  • 1 tsp. Safflower oil (grapeseed oil, or other high-smoke point oil)


  1. Clean and shape the fish, leaving the skin on, and dividing into two equal portions/filets. Pat dry, and season. Set aside.
  2. Add breadcrumbs, parmesan, and butter to a food processor and pulse until it forms a paste. Form into a ball and place on a small cutting board between 2 pieces of parchment paper. Roll out until around 3 mm thick. Let rest in the fridge until ready for use.
  3. Heat a non-stick pan over medium-high. When hot, add the oil then the fish, skin-side down. Cook for 3 minutes, until the skin is crispy, then flip and cook for another 2 minutes until browning. While cooking on either side, press down with a spatula to keep the filets flat.
  4. When ready, transfer the filets from the pan to a non-stick quarter-size bake sheet, skin-side up. Remove the skin and flip over.
  5. Take the parmesan crisp from the fridge and cut 2 pieces to size, fitting the shape of each filet. Rest on the top of each filet and broil on high for 3-4 minutes, until the crust is brown and crispy. The butter will start to melt once they are on the hot filets, so move quickly.
  6. When done, the internal temperature should read 140°F. If the crust has browned but the fish is not done, bake at 350°F until done, 2-4 minutes depending on the thickness of the filet. Remove from the oven, let rest for 2 minutes, then plate and serve.