Firm, flaky halibut topped with a garlicky Parmesan and herb crust, cooked right on a bed of silky leeks and fennel — this baked halibut recipe is the kind of elegant, fuss-free dinner that makes any weeknight feel like a proper occasion.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 4
• Diet: Gluten-free, Nut-free, High-Protein, Low-Carb
• Nutrition Highlights: High in lean protein and omega-3s; naturally low in carbs
• Main Ingredients: Halibut fillets, butter, parmesan, garlic, leeks, fennel, lemon, parsley
• Flavor Profile: Savory, garlicky, bright and lemony, with a golden herby crust and a subtle sweetness from the baked leeks and fennel
• Meal-Prep Friendly: Best eaten fresh; leftovers keep for up to 2 days in the fridge
• Best Served With: Roasted or mashed potatoes, rice, couscous, quinoa, spaghetti, or a simple green salad

This Parmesan-crusted baked halibut has become one of my absolute favorite ways to cook white fish — and once you try it, I think you’ll understand why. The crust is thick, garlicky, and packed with Parmesan, parsley, paprika, and lemon, and it bakes into this gorgeous golden layer that’s crispy at the edges and deeply savory all the way through.

Underneath the fish, the leeks and fennel soften into something almost silky, with a mild sweetness that plays beautifully against the bold crust. It’s the kind of thing that looks like you’ve put in a lot of effort, but it genuinely comes together in under 35 minutes.

Halibut is a dream to work with — it’s firm enough to hold the crust well, and it stays wonderfully moist when you don’t overcook it (more on that below). Whether you’re making this for a dinner party or just a Tuesday night, I promise it punches well above its weight.

Yes, you can use other white fish fillets!

You might also like these recipes: Mediterranean baked fish with bean puree, baked rainbow trout with garlic butter, easy baked salmon fillets, sheet pan baked crusted cod fillets. Find more halibut recipes here.

What You’ll Need

Here is what you’ll need for this Parmesan crusted baked halibut recipe. Find the full measurements in the recipe card below.

Leek and fennel base:

• Leeks — the white and pale green parts only, thinly sliced. Leeks mellow beautifully in the oven and add a gentle sweetness that pairs perfectly with the bold Parmesan crust. You can substitute thinly sliced onion if you can’t find leeks, though the flavor will be a little sharper.
• Fennel bulb — thinly sliced. It softens and sweetens as it bakes, with just a hint of anise that works really well alongside fish. If you’re not a fan of fennel, thinly sliced celery or even zucchini can work here.
• Olive oil and butter — to coat and help the vegetables soften without drying out. Sometimes I only use olive oil, but I do love the richness of butter.
• Salt and pepper — to season the base.

Halibut and Parmesan crust:

• Halibut fillets — firm, mild, and lean, halibut is ideal for this recipe because it holds the crust beautifully and bakes evenly. Each fillet is around 5–6 oz / 150–170 grams. Other white fish like cod, barramundi, snapper, or mahi mahi will also work well here.
• Parmesan — freshly shaved or grated is best for the most cohesive, golden crust. Pre-grated from a packet works but gives a slightly different (a little grainier) texture.
• Melted butter — helps bind the crust and gives it that gorgeous golden color.
• Fresh lemon juice — brightens everything up. About one lemon is all you need.
• Garlic — three cloves, minced. The garlic is what makes this crust so irresistible.
• Fresh flat-leaf parsley — adds freshness and a little herbaceous green to the crust. Dried parsley will do in a pinch, use about 1 teaspoon.
• Paprika — sweet or smoked both work, but go smoked if you have both — it adds such a lovely depth to the crust.
• Onion powder — rounds out the flavor of the crust without overpowering it.
• Salt and pepper — to season the crust mixture.

How To Make Baked Halibut With Parmesan Crust

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to bake halibut with Parmesan crust.

• Preheat your oven to 200°C / 400°F.
• Trim and thinly slice the leeks and fennel. Spread them out across the base of a large baking tray or dish, drizzle with olive oil, season with salt and pepper, and toss lightly to coat.
• Pat your halibut fillets dry with paper towel — this step really matters for getting the crust to stick properly. Season both sides lightly with salt and pepper, then lay the fillets on top of the leek and fennel base.
• In a small bowl, mix together the melted butter, lemon juice, minced garlic, parsley, paprika, onion powder, salt, pepper, and shaved parmesan until you have a thick, paste-like mixture. If it seems too thick to spread, add a tiny splash of water to loosen it slightly.
• Press the parmesan mixture evenly over the top of each fillet. Don’t be shy — you want a good thick layer. Scatter any leftover crust mixture over the vegetables.
• Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork at the thickest point. Start checking at 12 minutes — halibut can go from perfect to overdone quickly.
• Optional but highly recommended: switch to grill/broil for the last 1–2 minutes to get the parmesan crust truly golden and bubbling. Watch it carefully, it goes fast!
• Once the fish is out of the oven, if you’d like the leeks and fennel a little softer, remove the fish to a plate and pop the vegetables back in for another 5 minutes. Totally up to you.
• Garnish with fresh chives or parsley and serve immediately with lemon wedges.

Watch The Video

Recipe Tips

• Don’t skip patting the fish dry. It makes a real difference — dry fillets let the crust adhere better, and you’ll get a cleaner bake.
• Start checking at 12 minutes. Halibut is a lean fish and dries out quickly if overcooked. It’s done when the flesh is opaque and just starting to flake. A little translucency at the very thickest point is fine — carryover heat will finish it.
• The broiler step is optional but really worth it. That extra minute or two under the grill takes the crust from golden to genuinely crispy and bubbling — a completely different texture, and so good.
• Want the vegetables more caramelized? Remove the fish when it’s done, cover it loosely with foil, and return the leeks and fennel to the oven for 5–10 minutes. They’ll soften further and pick up some lovely golden edges.
• Fish swaps: This crust works beautifully on cod, barramundi, snapper, mahi mahi, or even salmon. Adjust baking time based on fillet thickness — thinner fillets will only need 10–12 minutes.
• Make it ahead: The Parmesan crust mixture can be made up to a day ahead and stored in the fridge. Just bring it to room temperature before spreading, so it’s easy to press onto the fish.
• Storage: Leftovers keep for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at a low temperature, or enjoy cold in a salad or sandwich the next day. This isn’t a dish that freezes well.

Serving Suggestions

This baked halibut is substantial enough to be the star of the plate, and the leek and fennel base counts as your vegetables — so really, you just need something to round things out. Roasted potatoes are my favorite accompaniment here, whether that’s simply roasted, crushed with olive oil, or creamy mashed.

Rice, couscous, or quinoa are all great if you want something lighter or more grain-based. Spaghetti tossed in a little olive oil and garlic works brilliantly too — the crust has so much flavor it almost acts like a sauce.

For something fresh and green on the side, try a simple rocket and cucumber salad dressed with lemon and olive oil, or a ripe tomato salad with a drizzle of good balsamic. The brightness cuts through the richness of the crust beautifully.

If you’ve tried this parmesan crusted baked halibut or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. A perfect side dish for a weeknight dinner or the holidays!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Potatoes

At A Glance

• Ready In: 1 hour
• Serves: 6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Good source of fiber, satisfying, and energy-rich
• Main Ingredients: Baby potatoes, Parmesan cheese, olive oil, spices
• Flavor Profile: Crispy, cheesy, savory, garlicky, lightly smoky
• Meal-Prep Friendly: Best fresh, but reheats well in oven or air fryer
• Best Served With: Roast chicken, steak, grilled veggies, or as a snack with dips

These crispy Parmesan smashed potatoes are one of those sides that quietly steal the spotlight. You get that perfect contrast of crispy edges with a golden Parmesan crust, and soft, fluffy centers that soak up all the seasoning. The trick is smashing them just enough so the edges get craggy (that’s where the magic happens).

The Parmesan adds a salty, nutty layer that melts and crisps in the oven, almost like a built-in cheese chip. It’s inspired by classic crispy oven-roasted potatoes, but with a little extra personality thanks to the cheese and spices.

I like that it feels a bit fancy without actually being complicated. It’s also a very forgiving recipe, great for weeknights or when you’ve got people coming over. And honestly, anything involving potatoes + Parmesan cheese is already halfway to success (no convincing needed).

You might also like my crispy smashed potatoes with minty peas, these Greek roasted potatoes, my sliced potato bake, or these cheesy baked potatoes. Or, try this crispy smashed potato salad.

What You’ll Need

Here is what you’ll need for these Parmesan smashed potatoes. Find the full measurements in the recipe card below.

• White potatoes – I think baby or small potatoes are the best, the perfect size for smashing; creamy inside. No baby potatoes? Use small Yukon Golds or cut larger potatoes.
• Salt (for boiling) – seasons from the inside out (a small but important step).
• Olive oil (or oil + butter) – helps everything crisp and adds richness; add a little garlic oil for extra flavor.
• Garlic powder – easy flavor boost without burning.
• Smoked paprika – adds subtle smokiness and color; swap smoked paprika for regular paprika or chili powder.
• Salt and black pepper – balance and seasoning.
• Parmesan cheese – brings salty, nutty, umami flavor and creates that crispy crust (a classic flavor booster). Use freshly grated Parmesan here.
• Parsley – at the end, for freshness.
• Lemon zest – at the end, for brightness (great contrast to the richness).
• Chili flakes – at the end, for a little heat if you like.

How To Make Parmesan Smashed Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy roasted Parmesan potatoes.

• Boil potatoes in well-salted water until fork-tender (15–20 minutes), then drain
• Preheat oven to 425°F / 220°C and prepare a lined tray with a little oil
• Place potatoes on tray and gently smash to about ½ inch thick
• Drizzle with oil and season with garlic powder, paprika, salt, and pepper
• Roast for 20 minutes until crispy and golden underneath
• Sprinkle over most of the Parmesan and return to oven for 10 minutes
• Finish with remaining Parmesan and any optional toppings

Watch The Video

Recipe Tips

• Dry potatoes slightly after boiling – this helps them crisp better
• Don’t over-smash – you want cracks and edges, not mashed potatoes
• Use finely grated parmesan – it melts evenly and creates a better crust
• Extra crispy hack: sprinkle a little Parmesan directly on the tray before adding potatoes
• Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
• Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness

Serving Suggestions

These are the kind of potatoes that go with just about anything. I love them alongside roast chicken or a simple steak, but they’re just as good with grilled veggies or even a fried egg on top for a lazy dinner.

They also make a great party side or appetizer —serve them with a garlicky yogurt dip, bang bang sauce, or a rosemary aioli and watch them disappear fast.

These are great for Thanksgiving sides, or for your Christmas or Easter table.

If you’ve tried this crispy Parmesan smashed potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

Do not, I repeat, do NOT spend your hard-earned money on store-bought keto crackers. They never live up to the promise, and I speak from experience. Instead, make a batch of these easy and utterly delicious Keto Rosemary Parmesan Crackers. You will be very glad you heeded my advice.

I have been making and enjoying these for over a decade now, and I am always amazed by how good they are. Super crispy, flavorful, and sturdy enough to stand up to dips and spreads. And while I adore keto crackers made with almond flour, this recipe is entirely nut-free. Which is a huge win for anyone with allergies or with kids in school!

Why you’ll love this recipe

• Moutwatering flavor: Parmesan and rosemary are the perfect savory combination.
• Super crispy: Low oven temperature and long baking time ensure that they come out golden and crisp every time.
• Easy to make: It takes only about 15 minutes to prep the dough and crackers.
• Make ahead recipe: These keto crackers store really well in a covered container on the counter.
• Nut-free: Perfect for anyone with nut allergies or for parents with kids in a nut-free school.
• Low carb: They have only 2.9 grams net carbs per serving!

Ingredient Notes

• Sunflower seed flour: This is the magic that makes them nut-free! I make my own sunflower seed flour at home and it’s very easy. And less expensive than purchasing it online.
• Parmesan: The finely grated, powdery Parmesan works best. If you grate your own, you will want to weigh it to get the right amount. 1 ounces is about right.
• Rosemary: Fresh rosemary makes all the difference to the flavor!
• Egg white: This helps bind the cracker dough together.
• Butter: You can also use any kind of oil, like avocado or olive oil.
• Seasoning: Garlic powder, salt, pepper.

How to Make Nut-Free Keto Crackers

1. Combine the dry ingredients: Whisk the sunflower seed flour, Parmesan, garlic powder, rosemary, and salt. Break up any clumps in the flour and the cheese.
2. Add the wet ingredients: Stir in the egg white and butter until the dough comes together.
3. Roll out: Pat into a rectangle and roll the dough out to 1/4 inch to 1/8 inch thickness as evenly as you can.
4. Score the dough: Use a sharp knife or pizza cutter to cut into squares, about 1.5 inches each.
5. Bake the crackers: Bake in a 300ºF oven until golden brown.
6. Break apart: Let them cool completely, then break them along the score lines.

More Nut-Free Recipes to Love

Keto Rosemary Parmesan Crackers

Servings: 10 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

• 2 cups (220 g) sunflower seed flour
• 1/2 cup (28 g) finely grated Parmesan
• 2 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 large (1) egg white
• 2 tbsp melted butter
• Coarse sea salt for sprinkling

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• Preheat the oven to 300F.

• In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.

• Stir in the egg white and butter until the dough comes together.

• Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment

• Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.

• Bake 30 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.

• If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.

How many crackers you get depends on how thin you roll the dough and how large you cut them. I roll mine to about 1/8th inches thick, and cut them into 1 1/2 inch squares and I usually get about 40 crackers. 
Storage Information: Store the crackers in a covered container on the counter for up to 10 days. 

Serving: 4crackers per serving | Calories: 179kcal | Carbohydrates: 5.6g | Protein: 8.5g | Fat: 15.1g | Fiber: 2.7g

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