Can I use other types of fish?

Absolutely. While halibut is ideal because of its firm texture and mild flavor, you can easily swap in other keto-friendly fish like cod, haddock, or even salmon. Just adjust the cooking time based on the thickness of your fillets.

How do I store leftovers?

If you actually manage to have leftovers (which is unlikely because it’s that good), store them in an airtight container in the fridge for up to 3 days. When reheating, use the oven to get the coating crispy again—microwaving can make it soggy.

Is this recipe gluten-free?

You bet it is! Thanks to the almond flour, there’s no gluten in sight. So not only is this dish keto-friendly, but it’s also perfect for anyone avoiding gluten.

Can I freeze this dish?

You can freeze cooked halibut, but be warned—the crispy coating might lose some of its crunch when reheated. If you do freeze it, wrap it tightly and store it for up to 3 months. Reheat in the oven for the best results.

Easy Keto Baked Halibut Recipe: A Crispy, Low-Carb Dinner

Simple Keto Baked Halibut Recipe

Print Recipe

This crispy Keto Baked Halibut is a low-carb, high-protein, and flavorful dish perfect for the keto diet. Coated with a delicious blend of almond flour and Parmesan, this flaky halibut is baked to perfection, making it a quick and healthy meal that’s full of flavor and nutrients. It’s the ideal dinner for anyone looking to enjoy a low-carb, gluten-free recipe with loads of taste.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course, Dinner
Method: Baking
Cuisine: Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

4 halibut fillets (6 oz each)
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons olive oil
Lemon wedges (for serving)
Fresh parsley for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
Pat the halibut fillets dry and season with salt and pepper.
In a shallow dish, combine almond flour, Parmesan, garlic powder, paprika, thyme, salt, and pepper.
Beat the egg in a separate shallow bowl.
Dip each halibut fillet in the egg, then coat with the almond flour mixture, pressing gently to adhere.
Place fillets on a greased or parchment-lined baking sheet and brush tops with olive oil.
Bake for 12-15 minutes, or until the fish flakes easily and the crust is golden brown. For extra crispiness, broil for the last 2-3 minutes.
Serve with lemon wedges and garnish with parsley if desired.

Notes

For best results, use fresh halibut. Frozen works as well but make sure it’s fully thawed and dry before coating.
If you like a spicy kick, add a dash of cayenne or hot sauce to the seasoning mix.
Leftovers can be stored in the fridge for up to 3 days, but it’s best reheated in the oven to keep the crust crispy.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, stick to the recipe provided in this article.

Nutrition

Calories: 320
Sugar: 1g
Sodium: 420mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg

Find it online: https://www.wellnesswarrior.org/keto-baked-halibut/