Parmesan Bread Crumb Baked Halibut

I grew up in Wisconsin where Fridays were known as Fish-Fry Fridays. Growing up Catholic, this was especially true during lent. Our go-to Friday meal, if eating at home, was my Mom’s VELVEETA Macaroni and Cheese and baked cod dipped in melted butter. I ate a lot of cod and perch in my younger years and as I grew into adulthood I was introduced to Tilapia, Salmon, Mahi and Halibut.

Now that I’ve lived on the West Coast for over 12 years, my fish consumption has increased. Fresh fish is plentiful year round. My favorite white fish is sea bass, which I love to order at a seafood restaurant. Halibut is a close second. (Salmon is my favorite fish of all time and what I buy and eat regularly.)

In August, I bought a massive halibut steak at Costco, which we froze. We brought it out this week to make with some jeweled rice that Sis made during a virtual cooking class. Sis allowed me to choose the recipe.

I’m a sucker for anything breaded and found an easy looking baked recipe involving a bread crumb topping at The Spruce Eats. I wasn’t positive I was going to go with this recipe for our dinner because there were other recipe contenders. The Spruce Eats recipe calls for three slices of bread and, ironically, when I walked into the kitchen, there were three slices of bread sitting on the kitchen counter next to a brand new loaf of bread Sis had made earlier in the day. (Sis makes sourdough bread almost every day.) I asked Sis if I could use the bread slices for a halibut recipe and she agreed. It was Kismet. This recipe was happening.

My recipe is very gently adapted from The Spruce Eats recipe. The only thing I changed is swapping out Parsley and swapping in Italian seasoning. We didn’t have any fresh herbs so I had to use dried.

I made this dish in about 30 minutes and it only took that long because I had to cut the fish into fillets. At any rate, in a short amount of time you can have some delicious and healthy fish on your table. Serve with a salad, some jeweled rice or even some of my Mom’s VELVEETA Macaroni and Cheese for a meatless Friday (or anytime!) meal.


  • 1 ½ pounds halibut fillets
  • 3 slices bread (I used a homemade wheat bread)
  • 2 T. Parmesan cheese (grated)
  • 1 tsp. dried Italian seasoning or 1 T. fresh herbs
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. melted butter


  1. Preheat the oven to 450 degrees F.
  2. Spray a rimmed baking sheet with cooking spray. I like avocado oil cooking spray because it works well in high heat. Place the halibut fillets skin-side down on the sheet.
  3. Tear up bread into small pieces and place in the bowl of a food processor. Pulse until you get the finest crumb you can. This took a while for me but.I believe Sis’s food processor is on it’s last leg.
  4. Add the cheese and seasoning and pulse quickly to incorporate.
  5. Remove the bread crumb mixture from food processor and place in a bowl. Drizzle with melted butter and mix to combine.
  6. Divide the bread crumb mixture amongst the fillets, topping the fillets as completely as possible and gently patting down.
  7. Bake for 10 to 12 minutes or until the fish flakes apart.

Recipe rating: 

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