Go Back
panko crusted halibut on plates with tahini sauce
Print Recipe
5 from 1 vote

Panko Crusted Halibut

This baked panko crusted halibut is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 460kcal



  • 1 tablespoon butter
  • ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
  • ¼ teaspoon paprika or smoked paprika
  • ¼ teaspoon dried oregano
  • teaspoon sea salt
  • 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.
    Toast the Breadcrumbs
  • Brush an oven-safe pan (or sheet pan) with olive oil. Place fish on the pan.
    Smear one tablespoon of mustard on the fish.
    Coat Halibut with Dijon.
  • Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
    Top Halibut with Breadcrumbs.
  • 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.
    Bake Until Golden.
  • 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.
    panko crusted halibut on plates with tahini sauce


Calories: 460kcal | Carbohydrates: 10g | Protein: 24g | Fat: 36g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 432mg | Potassium: 595mg | Fiber: 2g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg