Garlic Parmesan Baked Halibut transforms simple ingredients into an elegant dinner that’s ready faster than takeout. This recipe uses a creamy Parmesan topping that creates a golden, flavorful crust on tender halibut fillets.
I remember the first time I served halibut to my grandchildren—they were skeptical about trying fish, but that creamy garlic-Parmesan topping changed everything. The way it bubbles and browns under the broiler creates this irresistible golden crust that even my pickiest eater couldn’t resist. Now it’s become our Friday night tradition, and I love how something this elegant comes together in just minutes. The kitchen fills with the most wonderful aroma of butter, garlic, and toasted Parmesan, and suddenly everyone’s gathered around the table before I even call them. Time to get your oven preheated!
Why This Baked Halibut Belongs in Your Recipe Box
After years of cooking fish for family dinners, I’ve learned that the key to getting everyone excited about seafood is a foolproof recipe that delivers every single time. This Garlic Parmesan Baked Halibut has become my go-to for busy weeknights and special occasions alike.
- Ready in just 12 minutes from oven to table, making it perfect for those evenings when time is tight
- Uses simple pantry staples like butter, mayonnaise, and Parmesan cheese that you likely already have
- Creates restaurant-quality flavor without complicated techniques or hard-to-find ingredients
- Delivers consistently delicious results with a creamy topping that browns beautifully every time
- Works beautifully for both weeknight dinners and company meals without any extra fuss
My family always requests this recipe when they visit, and I love that it makes me look like a gourmet chef with minimal effort.
What Goes Into This Baked Halibut
Halibut fillets form the foundation of this dish, and I always choose pieces that are about 1 inch thick for even cooking and that perfect flaky texture.
Butter adds richness to the topping and helps create that golden, slightly crispy crust under the broiler.
Mayonnaise might seem surprising, but it keeps the topping creamy and helps it spread smoothly over the fish without sliding off.
Parmesan cheese delivers that savory, nutty flavor that makes this dish special—I always use freshly grated for the best taste and texture.
Garlic brings aromatic depth to the topping, and crushing it releases more flavor than chopping alone.
Green onion adds a fresh, mild onion flavor and a pop of color that makes the finished dish look beautiful.
Lemon juice brightens the flavors and complements the richness of the butter and cheese perfectly.
Tabasco sauce provides just a hint of heat that enhances all the other flavors without making the dish spicy.
How to Make Garlic Parmesan Baked Halibut
Step 1. I always start by preheating the oven to 450°F—getting it nice and hot ensures the fish cooks quickly and stays moist inside.
Step 2. Season each halibut fillet with salt, pepper, and a squeeze of lemon juice, then place them in your baking dish with a bit of space between each piece.
Step 3. Betty’s tip: Bake the fillets for exactly 6 minutes before adding the topping—this gives them a head start and prevents the topping from burning.
Step 4. While the fish bakes, I combine the softened butter, mayonnaise, grated Parmesan, chopped green onion, crushed garlic, Tabasco, and remaining lemon juice in a bowl until it forms a creamy, spreadable mixture.
Step 5. After removing the fillets from the oven, I spread the Parmesan mixture generously over the top of each piece—don’t be shy, that topping is what makes this dish incredible.
Step 6. Switch your oven to broil and return the dish for 2-3 minutes, watching carefully as the tops turn golden brown and slightly bubbly.
Step 7. I’ve learned that serving immediately is key the contrast between the hot, crispy topping and tender fish is what makes everyone ask for seconds.
Keeping This Baked Halibut Fresh
This Garlic Parmesan Baked Halibut truly shines when served fresh from the oven, but I understand that sometimes you need to plan ahead or save leftovers. Store any remaining fish in an airtight container in the refrigerator for up to 2 days. I typically transfer it while it’s still slightly warm, then seal it once it reaches room temperature to prevent excess moisture buildup.
For reheating, I’ve found that a gentle approach works best to avoid overcooking the delicate halibut. Betty’s method is to place the fish in a baking dish, cover it loosely with foil, and warm it in a 350°F oven for about 8-10 minutes until heated through. The microwave can work in a pinch, but use 50% power in 30-second intervals to prevent the fish from becoming rubbery.
I don’t recommend freezing this particular dish, as the creamy topping and delicate texture of halibut don’t hold up well to freezing and thawing. This recipe is quick enough that making it fresh is always your best option.
Perfect Partners for Garlic Parmesan Baked Halibut
Steamed white rice or rice pilaf provides a neutral base that soaks up any delicious juices from the fish, and I love how it balances the rich Parmesan topping.
Roasted asparagus with lemon offers a bright, crisp contrast to the creamy fish, and the combination feels elegant enough for company.
Garlic mashed potatoes create a comforting, hearty plate when you want something more substantial my grandkids especially love this pairing.
Fresh green salad with vinaigrette cuts through the richness beautifully, and I often add cherry tomatoes and cucumbers for extra crunch.
Sautéed green beans with almonds bring both color and texture to the plate, and the nutty flavor complements the Parmesan wonderfully.
Crusty bread is perfect for soaking up every bit of that garlicky, buttery goodness left on your plate don’t let any go to waste!
FAQs
I recommend thawing frozen halibut completely in the refrigerator overnight before using it this ensures even cooking and prevents excess moisture that can make the topping slide off.
Cod, sea bass, or mahi-mahi work beautifully with this Parmesan topping, just adjust the cooking time slightly based on the thickness of your fillets.
Betty’s solution is to mix all the topping ingredients up to 24 hours in advance and store it covered in the refrigerator just let it sit at room temperature for 10 minutes before spreading for easier application.
Garlic Parmesan Baked Halibut
Ingredients
Equipment
Method
- Preheat the oven to 450°F. Season each halibut fillet with salt, pepper, and a squeeze of lemon juice, then place in a baking dish.
- Bake the halibut fillets for 6 minutes.
- While the fish bakes, combine softened butter, mayonnaise, grated Parmesan cheese, chopped green onion, crushed garlic, Tabasco, 1/2 tablespoon lemon juice, and salt and pepper to taste in a bowl. Mix until creamy and well combined.
- Remove the fillets from the oven and spread the Parmesan mixture generously over the top of each piece.
- Switch oven to broil. Return the baking dish to the oven and broil for 2-3 minutes, watching carefully, until the topping is lightly browned and bubbly.
- Serve immediately with rice and vegetables. Optional: garnish with fresh parsley for added color and freshness.
