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Crumb Topped Halibut with Lemon Aioli

Active Time: 10 minutes
Total Time: 25 minutes
  • Low Carb/Paleo
  • Super Fast
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Why we love it:

I grew up in New England where buttery, breadcrumb topped baked white fish (often scrod) was ubiquitous. This is a lighter version that is homey and delicious, but I have also served at dinner parties. It’s also a great “gateway” fish for skeptical kids or non-fish eaters


  • 2 Tablespoons Mayonnaise
  • 1 Lemon (zest and juice)
  • 1 clove Garlic
  • 14 teaspoon Black Pepper (freshly cracked)
  • 114 pounds Halibut (filets)
  • 12 teaspoon Kosher Salt
  • 112 cups Panko Breadcrumbs
  • 1 pound Broccoli
  • 12 pound Green Beans
  • 1 teaspoon Unsalted Butter
  • Sriracha (optional for serving, to taste)

Cooking Instructions

  • 2. AIOLI

    Place mayo in a small bowl. Zest the lemon into it and squeeze in the lemon juice (optional - slice off a couple thin rounds of the lemon first to save for garnish). Mince the garlic and add to the mayo. Add the black pepper. Stir to combine.

  • 3. FISH

    Lay the fish on a lined baking sheet with space between pieces. Sprinkle with a pinch of salt on each, then evenly spread the aioli over top of the filets. Divide the breadcrumbs among the filets and spoon it over to cover the top of the fish and aioli.

    Place in the top third of the oven and bake for about 16 minutes or until the crumbs are browned and the fish is just cooked through. If your filets are more (or less) than about 1 inch thick, adjust total cooking time.


    Trim the broccoli into florets and slice any fresh stem into ¼” thick rounds. Trim the stem end off the green beans. Place both in a steamer basket on the stove top. Steam until bright green and crisp tender; about 6 - 8 minutes. Remove from heat when done and toss with salt and butter if desired.

  • 5. SERVING

    Serve fish with a portion of green vegetables. Garnish with lemon slices and a drizzle of sriracha if desired.

Check out our new features!


    use GF breadcrumbs
    use tofutti or veggie cream cheese spread or vegan mayo and omit butter from vegetables
    it can be very expensive! Use any flaky white fish and adjust cooking time for thickness - snapper, cod, tilapia, etc.
  • MAYO:
    if you really absolutely cannot do it, sub for a vegan version, sour cream, or cashew cream

Prep Ahead & Use It Up

Trim the veggies and store in an airtight container overnight

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