Baked Halibut with Parmesan Herb Mayo Crust – Easy

Baked halibut with Parmesan herb mayo crust is a weeknight method, not a project. You weigh the fish, stir four crust components, and let a 220 C oven do the rest.

The mayonnaise is not a shortcut for flavor. It is a fat-and-egg emulsion that holds grated Parmesan and chopped herbs against a vertical fillet, so the crust sets instead of sliding off.

Halibut is lean and forgiving at high heat. The crust insulates the surface, which keeps the interior moist while the top browns.

About the Ingredients

900 g (2 lb) halibut fillets, about 4 pieces, 2.5 cm (1 in) thick

Ask for center-cut fillets of even thickness so they finish together. Cod or haddock substitute well at the same weight and time.

120 g (1/2 cup) mayonnaise

Full-fat mayonnaise browns better than light versions, which stay pale. Greek yogurt works as a tangier substitute at the same weight.

50 g (1/2 cup) finely grated Parmesan

Grate on a microplane so it melts into the mayo rather than sitting in gritty specks. Pecorino Romano gives a sharper, saltier crust.

10 g (2 tbsp) fresh parsley, finely chopped

Dry the leaves thoroughly before chopping, or the crust turns wet. Dill or tarragon are good swaps for a different herb profile.

5 g (1 tbsp) fresh chives, finely chopped

Snip with scissors to keep the pieces small and even. Scallion greens are a fine substitute.

2 g (1/2 tsp) garlic powder

Garlic powder disperses evenly; fresh garlic burns at 220 C. Onion powder is a milder substitute.

2 g (1/2 tsp) fine sea salt

Halibut needs less salt than oily fish; measure rather than pour. Kosher salt is acceptable at the same weight.

1 g (1/4 tsp) freshly ground black pepper

Grind coarse for texture that survives the bake. White pepper gives heat without dark flecks.

15 g (1 tbsp) unsalted butter, softened

Butter enriches the crust and aids browning at the edges. Olive oil works at the same weight.

5 g (1 tsp) lemon zest

Zest only the yellow layer; the white pith is bitter. Lime zest substitutes directly.

Tips & Tricks

• Pat the fillets bone-dry before applying the crust; surface water steams the topping and prevents browning.
• Spread the mayo mixture 6 mm (1/4 in) thick and stop 5 mm short of the edges so it does not run off during baking.
• Pull the pan when the center reads 54 C (130 F); carryover heat finishes the fish to 57 C (135 F) as it rests.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 220 C (425 F) with a rack in the upper third. Line a sheet pan with parchment. [The upper rack browns the crust faster than the lower position.]

2. Dry the fillets

Pat the halibut dry with paper towels on both sides. Season lightly with half the salt. [Dry surfaces let the mayo adhere and brown rather than steam.] The fish should feel tacky, not slick.

3. Mix the crust

Stir 120 g mayonnaise, 50 g Parmesan, 10 g parsley, 5 g chives, 2 g garlic powder, 2 g salt, 1 g pepper, 15 g butter, and 5 g lemon zest in a bowl. [Even distribution prevents bitter garlic pockets.] The mixture should be thick enough to hold a spoon ridge.

4. Arrange the fish

Place the fillets on the lined pan, spaced 3 cm apart. [Gaps let hot air circulate so the sides set.] The pieces should not touch.

5. Apply the crust

Spoon the mayo mixture over each fillet and spread to 6 mm thickness. [A measured layer browns evenly instead of pooling.] Leave a 5 mm border of bare fish around each edge.

6. Bake

Bake for 16 to 18 minutes at 220 C (425 F). [High heat sets the emulsion before it can slide.] The crust is golden brown and bubbling at the edges.

7. Check the center

Insert an instant-read thermometer into the thickest fillet. [Temperature is the only reliable doneness signal for white fish.] Pull the pan at 54 C (130 F) internal.

8. Rest and serve

Rest the fillets 3 minutes, then lift with a thin spatula. [The crust firms and releases cleanly.] Serve with lemon wedges.

Delicious Variations

Lemon-Dill Version

swap parsley and chives for 10 g chopped dill and add 5 g more lemon zest.

Spicy Crust

add 3 g (1 tsp) smoked paprika and 1 g (1/4 tsp) cayenne to the mayo mixture.

Panko Topping

fold 20 g panko into the crust for a crunchier, more textured surface.

How to Store Baked Halibut with Parmesan Herb Mayo Crust

Frequently Asked Questions

Weigh the fish, mix the crust, and set a timer. Bake it once and you will keep the method for every white fish you bring home.

Baked Halibut with Parmesan Herb Mayo Crust

Baked halibut with Parmesan herb mayo crust bakes in 18 minutes to a golden, bubbling top over flaky white fish, all in one dish.

★★★★½ 4.7 (213 ratings)

15 minPrep time18 minCook time4Servings412 kcalCalories

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🧂 Ingredients

• 900 g (2 lb) halibut fillets, about 4 pieces, 2.5 cm (1 in) thick
• 120 g (1/2 cup) mayonnaise
• 50 g (1/2 cup) finely grated Parmesan
• 10 g (2 tbsp) fresh parsley, finely chopped
• 5 g (1 tbsp) fresh chives, finely chopped
• 2 g (1/2 tsp) garlic powder
• 2 g (1/2 tsp) fine sea salt
• 1 g (1/4 tsp) freshly ground black pepper
• 15 g (1 tbsp) unsalted butter, softened
• 5 g (1 tsp) lemon zest

📋 Instructions

1. 1Heat the oven — Set the oven to 220 C (425 F) with a rack in the upper third. Line a sheet pan with parchment. [The upper rack browns the crust faster than the lower position.]
2. 2Dry the fillets — Pat the halibut dry with paper towels on both sides. Season lightly with half the salt. [Dry surfaces let the mayo adhere and brown rather than steam.] The fish should feel tacky, not slick.
3. 3Mix the crust — Stir 120 g mayonnaise, 50 g Parmesan, 10 g parsley, 5 g chives, 2 g garlic powder, 2 g salt, 1 g pepper, 15 g butter, and 5 g lemon zest in a bowl. [Even distribution prevents bitter garlic pockets.] The mixture should be thick enough to hold a spoon ridge.
4. 4Arrange the fish — Place the fillets on the lined pan, spaced 3 cm apart. [Gaps let hot air circulate so the sides set.] The pieces should not touch.
5. 5Apply the crust — Spoon the mayo mixture over each fillet and spread to 6 mm thickness. [A measured layer browns evenly instead of pooling.] Leave a 5 mm border of bare fish around each edge.
6. 6Bake — Bake for 16 to 18 minutes at 220 C (425 F). [High heat sets the emulsion before it can slide.] The crust is golden brown and bubbling at the edges.
7. 7Check the center — Insert an instant-read thermometer into the thickest fillet. [Temperature is the only reliable doneness signal for white fish.] Pull the pan at 54 C (130 F) internal.
8. 8Rest and serve — Rest the fillets 3 minutes, then lift with a thin spatula. [The crust firms and releases cleanly.] Serve with lemon wedges.

👨‍🍳 Chef's Note: The crust is a ratio, not a fixed formula: keep mayonnaise at roughly twice the weight of grated cheese and it will work with any herb you have.

Servings: 4

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 38g protein · 3g carbs · 26g fat

Written by Tomasz Wiśniewski

Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.