This baked panko crusted halibut is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
Want to increase the wow factor of your fish dinner?
One of the easiest ways to do it is to add a beautiful, toasty crust!
The crunchy coating provides a perfect contrast to the flaky fish within.
This baked panko crusted halibut is another easy option. It’s coated in Dijon mustard and seasoned Panko breadcrumbs and served with an easy, homemade tahini sauce.
Can I Use a Different Kind of Mustard?
I like the flavor of Dijon mustard for this dish.
But if your taste runs toward regular or spicy mustard, go ahead and swap them!
Can I Use Regular Breadcrumbs?
Panko breadcrumbs are ideal for this recipe.
They’ll be crispier!
Can I Skip the Breadcrumb Topping?
If you need to skip the breadcrumbs, the halibut will still be delicious with the mustard topping!
I prefer the version with the Panko breadcrumbs, though.
What Is Tahini?
The tahini sauce is optional in this recipe, but it adds a nice layer of flavor!
How to Make Panko Crusted Halibut Topping
Melt butter in a pan, and add breadcrumbs, paprika, oregano, cayenne (if using), and salt.
Cook the breadcrumbs until toasted, and set aside.
How to Make Panko Crusted Halibut
Place halibut on an oiled, oven-safe pan.
I used a Lodge 12″ carbon steel skillet.
Top the halibut with mustard.
Next, add a layer of seasoned breadcrumbs on top of the fish. Use your fingers to press the crumbs down evenly.
Try to cover as much of the surface of the halibut as possible!
Bake the halibut for eight minutes per one-inch of thickness.
Then, to add the final crispy texture, broil the fish for a couple of minutes until golden!
While the halibut is cooking, you can mix up the tahini sauce.
Whisk together the olive oil, tahini, apple cider vinegar, Dijon mustard, and cold water until the consistency is even.
When the halibut is ready, serve it while hot, with a helping of tahini sauce!
Panko Crusted Halibut
- 1 tablespoon butter
- ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
- ¼ teaspoon paprika or smoked paprika
- ¼ teaspoon dried oregano
- ⅛ teaspoon sea salt
- ⅛ teaspoon cayenne (optional, for spice)
- 1 tablespoon olive oil
- 8 ounces halibut (2 fillets)
- 1 tablespoon Dijon mustard
Tahini Sauce (Optional):
- 2 tablespoons olive oil (1 oz)
- 2 tablespoons tahini (1 oz)
- 3 tablespoons apple cider vinegar (1 ½ oz)
- 1 teaspoon Dijon mustard
- 2 teaspoons cold water
- Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
- Brush an oven-safe pan (or sheet pan) with olive oil. Place fish on the pan.Smear one tablespoon of mustard on the fish.
- Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
- Place the fish in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
- While the fish cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the halibut while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.