Hazelnut-Crusted Halibut
Tender, flaky halibut fillets coated in a crunchy, golden hazelnut crust that brings out the fish's natural sweetness. A quick sear-and-bake method locks in moisture while creating a restaurant-worthy texture. Ready in under 30 minutes and elegant enough for date night yet simple enough for a weeknight dinner.
For 4 servings
- prep
Preheat oven and prepare the baking sheet.
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- mix
Make the hazelnut crust mixture.
In a shallow bowl, combine the finely chopped toasted hazelnuts, panko breadcrumbs, grated parmesan, and lemon zest. Mix well.
TIPToast hazelnuts in a dry pan for 3-4 minutes until fragrant, then rub in a clean kitchen towel to remove the skins. - prep
Set up the breading station.
1.Place flour in the first shallow bowl and season with half the salt and pepper.2.Beat the egg with the dijon mustard in the second shallow bowl until smooth.3.Place the hazelnut-panko mixture in the third shallow bowl.TIPA well-organized breading station makes the process fast and clean. - prep
Season and bread the halibut fillets.
1.Pat the halibut fillets completely dry with paper towels.2.Season both sides with the remaining salt and pepper.3.Dredge each fillet in flour and shake off excess.4.Dip into the egg-mustard mixture, letting excess drip off.5.Press firmly into the hazelnut-panko mixture, coating both sides and the edges well.TIPDry fish is key — moisture prevents the crust from sticking. Press the crust on with your hands to ensure it adheres. - fry · ~4 min
Sear the crusted fillets.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once oil shimmers, gently place the crusted fillets in the pan. Sear for 2 minutes per side until the crust is deeply golden and crisp.
TIPDon't crowd the pan — sear in batches if needed. A crowded pan steams instead of sears, making the crust soggy. - bake · ~6 min
Transfer to oven and finish cooking.
Move the skillet to the preheated oven, or transfer fillets to the prepared baking sheet first. Bake for 5-7 minutes until the halibut is opaque and flakes easily with a fork. Internal temperature should reach 63°C (145°F).
TIPHalibut cooks fast — check after 5 minutes. The flesh should turn from translucent to opaque white and just begin to flake. - serve · ~2 min
Rest briefly and serve.
Let the fillets rest on the baking sheet for 2 minutes. Serve hot with lemon wedges for squeezing over the top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the halibut thoroughly with paper towels before breading to ensure the crust sticks.
- 2Press the hazelnut crust firmly onto each fillet, including the edges, for full coverage.
- 3Toast the hazelnuts first to deepen their nutty flavor; rub off skins in a towel for a cleaner taste.
- 4Use a large oven-safe skillet to sear then bake, minimizing cleanup and keeping the crust intact.
- 5Check for doneness early; halibut flakes easily and turns opaque when perfectly cooked at 145°F.
- 6Serve with lemon wedges to brighten the dish and cut through the rich nutty crust.
- 7Cooked fillets can be refrigerated for up to 2 days; reheat in a 350°F oven to restore crispiness.
Adapt it for your goals.
Gluten-Free
Replace the all-purpose flour with a gluten-free flour blend (like rice or almond flour) and the panko with gluten-free breadcrumbs or crushed pork rinds. This keeps the same crunchy texture while accommodating gluten intolerance.
Nut FreeNut-Free
Substitute the hazelnuts with crushed pumpkin seeds or sunflower seeds, and use a seed-based breadcrumb mix. This variation removes tree nuts for allergy safety while maintaining a similarly crunchy coating.
Lighter (Baked Only)Lighter (Baked Only)
Skip the stovetop sear; after breading, place the fillets on a greased baking sheet and drizzle with a little oil. Bake at 200°C (400°F) for 12-15 minutes until golden and cooked through. This reduces added oil for a lighter dish.
Herb InfusedHerb-Infused
Add 1 tablespoon of finely chopped fresh parsley, dill, or chives to the hazelnut-panko mixture. This introduces a fresh herbal note that complements the halibut and lemon.
Why this is on our healthy list.
Rich in Omega-3s
Halibut is a fatty fish packed with omega-3 fatty acids, which support heart health and reduce inflammation.
Good Source of Protein
Each fillet provides a substantial amount of high-quality protein for muscle repair and satiety.
Contains Vitamin E
Hazelnuts are a great source of vitamin E, an antioxidant that helps protect cells from oxidative damage.
Low in Carbohydrates
With a moderate amount of panko and flour, this dish remains relatively low-carb, suitable for balanced meals.
Frequently asked questions
Yes, but thaw it completely in the refrigerator overnight and pat it very dry before breading to avoid soggy crust.
