Frozen chicken fillets that have been breaded are the basis of this chicken parmesan. Dinner can be made in less than 30 minutes with a small number of items. If all you have is an air fryer and a portable hot plate, this recipe is ideal for a meal in a college dorm.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- ½ cup grated Parmesan cheese
- ¼ cup butter, softened
- 3 tablespoons mayonnaise
- 3 tablespoons chopped green onions
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1 dash hot pepper sauce
- 2 pounds skinless halibut fillets
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease a rimmed baking sheet; place halibut fillets on the sheet.
- Dotdash Meredith Food Studios
- Broil in the preheated oven until fish flakes easily with a fork, about 8 minutes.
- Meanwhile, mix Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce in a bowl.
- Dotdash Meredith Food Studios
- Remove fillets from the oven; spread Parmesan mixture over top. Return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 282 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Added extra Parmesan, skipped the butter, 2 dashes of hot pepper sauce, and fresh chives instead of green onions. My husband says it’s “guest worthy” . Will never have halibut any other way now, thanks for the recipe
Great recipe. I added a bit more green onion and lemon juice and salted and peppered the fish, I used tilapia. I baked the fish at 400 degrees for 20 minutes and then broiled for a few minutes for the cheese to melt and crisp on the edges. Everyone enjoyed it!
Easy and delicious. My family loved it.
Really enjoyed it! Tweaked the recipe a bit and added some Cracked Black Pepper and added a little extra Parm to the baste.
This was absolutely delicious. Because of the responses that said it lacked flavor, I added about 2 tsps of chopped garlic to the mixture. I gave it a four because I did find it salty, but the flavor was lovely. I baked it at 400 for 25 minutes. Perfect! I will definitely be making this dish again.
DO NOT BROIL! WHAT A SMOKE DISASTER ONCE SAUCE WAS ADDED. I WOULD TRY AGAIN BUT I’LL BAKE IT!! OUR ENTIRE HOUSE IS FULL OF FISHY SMOKE
This was so delicious!! I used one recipe of the sauce for half the fish since some reviews suggested doubling the sauce. I made some substitutes: Greek yogurt for some of the mayo because I didn’t have enough mayo, olive oil for the butter because my husband is trying to reduce saturated fat. As others suggested, I baked it covered with the sauce at 400 for about 15 minutes and then broiled for a few minutes to get the top browner. We will definitely have this again!!
This recipe was fantastic! It creates a restaurant quality meal. That being said, it is definitely not a low calorie meal. The time can be adjusted down or up a bit depending on the thickness of the fish.
My husband and I agreed-this recipe’s a KEEPER! Wonderful – AS IS !!!
delish. no butter in the house/ swapped for 1/4c evoo- and it was still super-duper awesome. there was supposed to be leftovers!
Clean my wounds! Very delicious
I’ve been making this recipe for years! Dynamite every time! I never broil until the end. I cook at 375-400 degrees for about 20 minutes (depending on thickness of halibut). What do you think of your belvedere versus your Cheetos
I honestly wasn’t too sure about spreading the fillets with the mayo mixture. I paid a lot of money for the halibut. BUT!!!! OMG! We loved it. Absolutely loved it and can’t wait to make it again. I didn’t change anything except half the ingredients for the two fillets. Superb!
Loved this recipe! Very moist and buttery. I didn’t have green onion so I used a red. ( also added two cloves of fresh garlic) Delish!
Excellent and easy. My husband and I both loved it. Might try it with cod.
My husband LOVED it ! Is most defineatley a keeper.
Amazing! Prepared exactly as directed.
My friend made the recipe. The halibut was tender and flavorful. We enjoyed the fish with polenta. Next time I’d spoon the sauce over the fish.
I made it as written and it was great. I used Halibut loin cuts not fillets so they were thicker cuts. I served it with lobster raviolis and the sauce was amazing with it all.
We had great luck and harvested 3 halibut this spring. I’ve made this many times over the years. By far this is one of our top 3 recipes. Restaurant quality for sure. You need to know how to cook fish or yes, it will be dry. The times are approximate since thickness of your fish does vary. I broil it for 3-4 minutes then flip it over. Put on the topping and broil until it gets brown and bubbly. Never gets dry that way. Tonight I sautéed chopped spot shrimp and mixed it with the topping then broiled it. Oh My! Fabulous! I don’t use 1/4 cup butter. I use 2 T. And for us it’s just right. That is the only change I’ve made. I have given this recipe to so many people. Everyone loves it! Use fresh lemon. It’s worth it.
Did not have green onions. Minced yellow onions and added a sprinkle of basil for color. (Really did not change flavor.) We all want our food to look appealing. Presentation appeals to multiple senses. 🙂 Did not have my good ITALIAN Parmesan But did have Kraft. It worked. I used an 8oz portion of Fresh Halibut. Just made the appropriate adjustments.