Description
Tender halibut is topped with a creamy Parmesan-artichoke mixture loaded with garlic, shallot, lemon, and a touch of red pepper, then broiled until golden and lightly browned. It's an easy, restaurant-worthy seafood dinner that comes together in about 20 minutes.
Ingredients
2 (5-6 ounce) halibut fillets, about 1 inch thick
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon coarse-ground black pepper
For the Parmesan Artichoke Topping
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
2 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 teaspoon lemon zest
1/4-1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped canned artichoke hearts, about 4 hearts
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or lightly coat an 8x8-inch baking dish with cooking spray.
- Pat the halibut thoroughly dry with paper towels. Drizzle both sides with the lemon juice and season with the kosher salt and black pepper. Place the fillets on the prepared baking sheet or in the baking dish.
- Bake for 6–7 minutes.
- While the halibut bakes, combine the softened butter, cream cheese, Parmesan, shallot, garlic, lemon zest, and crushed red pepper flakes in a small bowl until well combined. Gently fold in the chopped artichoke hearts.
- Remove the halibut from the oven and switch the oven to broil. Spread the Parmesan-artichoke mixture evenly over the top and slightly down the sides of each fillet.
- Position the oven rack about 5–6 inches below the broiler. Return the halibut to the oven and broil for 2–3 minutes, watching closely, until the topping is lightly golden and the halibut is cooked through.
- Serve immediately.
Notes
Pat the halibut thoroughly dry before seasoning so excess moisture doesn't interfere with cooking or prevent the topping from adhering well.
Cooking time can vary depending on the thickness of the halibut. Begin checking the fillets after 6 minutes; thicker fillets may need slightly more time before adding the topping.
For the best browning, position the oven rack about 5–6 inches below the broiler before returning the halibut to the oven. Keep a close eye on the topping, as it can go from lightly golden to overly browned quickly.
A parchment-lined baking sheet allows for easy cleanup, while an 8x8-inch baking dish helps keep everything contained.
Leftover halibut can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until just warmed through, covering loosely with foil if needed to prevent the topping from becoming too brown.
This keeps your original topping exactly as written while changing the halibut from the original 1-pound/8-ounce-fillets specification to the 5–6 ounce individual fillets that you actually used. The original card's bake/broil method remains intact, with the rack-position guidance incorporated for better browning.
Parmesan Artichoke Halibut hits all the right notes and warms the HEART, with tender, flaky fish topped with a creamy blend of Parmesan, artichokes, garlic, lemon, and just a touch of heat. Baked until tender and finished under the broiler, it delivers plenty of rich, savory flavor while still letting the delicate halibut take center stage.
- Prep Time: 10 minutes
- Cook Time: 9 - 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American