Craving a restaurant-quality meal that’s secretly simple and incredibly fast? This Parmesan Crusted Halibut with Roasted Asparagus is your answer! In less than 30 minutes, you’ll have a flaky, flavorful fish and perfectly tender-crisp asparagus on the table. It’s the perfect low-carb, high-protein dish for a busy weeknight or a special occasion.
Ingredients
• 2 tablespoons / 30 ml olive oil
• ¼ cup / 57 g butter, softened
• Salt and freshly ground black pepper, to taste
• ¼ cup / 25 g grated Parmesan cheese
• 1 pound / 450 g asparagus, trimmed
• 2 tablespoons / 15 g almond flour
• 4 (6-ounce / 170 g) boneless halibut fillets
• 1 teaspoon / 3 g garlic powder
Instructions
1. Directions
2. Preheat your oven to 400°F (200°C) and line a large baking sheet with foil for easy cleanup. Toss the trimmed asparagus with olive oil, salt, and pepper, then spread it in a single layer on the prepared baking sheet.
3. In a small bowl, combine the softened butter, grated Parmesan, almond flour, garlic powder, and a pinch of salt and pepper. Mix until it forms a smooth, spreadable paste.
4. Pat the halibut fillets dry and place them alongside the asparagus. Evenly spread the Parmesan mixture over the top of each fillet. Bake for 10 to 12 minutes, then switch the oven to broil and cook for an additional 2 to 3 minutes until the topping is golden brown and bubbly.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 415
• Fats: 26g
• Protein: 42g
• Carbohydrates: 3g
Pro Tips
• Pat the halibut fillets completely dry with a paper towel before adding the topping. This helps the crust adhere better and prevents the fish from steaming.
• For the best flavor and texture, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can affect how it melts.
• Keep a close eye on the fillets when broiling. The topping can go from perfectly golden to burnt in a matter of seconds.
• Don’t overcrowd the pan. Ensure the asparagus and halibut are in a single layer to promote even roasting and browning.
FAQ
Q: How do I know when the halibut is fully cooked
A: The halibut is cooked through when it flakes easily with a fork and the flesh is opaque. The Parmesan topping should be golden brown and bubbly after broiling.
Q: Can I use a different type of fish for this recipe
A: Yes, this Parmesan crust works beautifully on other firm white fish. Cod, haddock, or mahi-mahi are excellent substitutes. You may need to adjust the cooking time based on the thickness of the fillet.
Q: Is there a substitute for almond flour
A: If you are not following a low-carb diet, you can substitute panko or regular breadcrumbs for the almond flour to achieve a crispy crust. For another low-carb option, crushed pork rinds can also be used.
Q: Can I make this recipe ahead of time
A: This dish is best served immediately for optimal texture. However, you can prepare the Parmesan butter mixture ahead of time and store it in the refrigerator for up to 2 days. Simply bring it to room temperature to soften before spreading it on the fish.
