My uncle taught me this incredible seafood secret and it takes just 4 ingredients to get an amazing crunch.

My uncle is a commercial fisherman on the coast, and on one visit he showed me this ridiculously simple way to get restaurant-level crispy fish at home with almost no effort. The secret? Let the cheese do all the work. Instead of a long list of ingredients or a messy breading station, this halibut bakes in the oven under a thick layer of shredded Parmesan that turns into a golden, crackly crust while keeping the fish juicy and flaky underneath. It’s perfect for busy weeknights when you want something that tastes special but only have the time and energy for four ingredients and a single casserole dish.

I like to serve this crispy cheese crusted halibut with something fresh and simple to balance the richness: a lemony green salad, roasted asparagus, or steamed green beans work really well. On busier nights, I’ll toss some baby potatoes with olive oil and salt and roast them on a separate sheet pan while the fish bakes. A side of rice, quinoa, or couscous also makes it feel more complete, and a few extra lemon wedges on the table let everyone brighten their plate to taste.

Servings: 4

1 1/2 to 2 pounds halibut fillets, about 1-inch thick, skin removed if possible

Preheat your oven to 400°F (200°C). Lightly grease a white casserole dish just large enough to hold the halibut in a single layer, or line it with parchment for easier cleanup.

Pat the halibut fillets very dry on all sides with paper towels. This helps the cheese crust get extra crispy instead of steaming.

Lay the halibut in the prepared casserole dish in a single, even layer. If the fillets are very thick at one end, tuck the thinner ends under slightly so they cook more evenly.

Brush the tops and sides of the halibut generously with the melted butter, using all of it. The butter is part of the crunch secret: it helps the cheese melt, bubble, and brown into a crisp crust.

In a small bowl, mix the finely shredded Parmesan cheese with the garlic salt until evenly combined.

Sprinkle the Parmesan mixture evenly over the buttered halibut, pressing it lightly onto the surface so it sticks. Aim to fully cover the top of each piece with a fairly thick layer of cheese; bare spots won’t get that same crunchy top.

Place the casserole dish on the middle rack of the preheated oven and bake for 12 to 15 minutes, depending on the thickness of your fillets, until the cheese is melted, bubbling, and turning golden and the fish flakes easily with a fork.

If you want a deeper golden crust, switch the oven to broil for the last 1 to 2 minutes, watching very closely so the cheese doesn’t burn. Pull the dish out as soon as the top is evenly browned and crisp.

Let the halibut rest in the casserole dish for 3 to 5 minutes. The fish will finish cooking gently and the cheese crust will firm up as it cools slightly, giving you that amazing crunch when you cut into it.

Serve the crispy cheese crusted halibut straight from the white casserole dish, scooping each portion so you get plenty of flaky fish and that golden Parmesan top in every serving.

If you don’t have halibut, this same 4-ingredient method works beautifully with other firm white fish like cod, haddock, or grouper; just adjust the baking time a bit for thinner fillets. For a little extra flavor without adding more ingredients, you can use a flavored garlic salt (like one with herbs) or swap garlic salt for a seasoned salt you already love. If your family prefers a slightly lighter dish, use half the butter and give the fish a quick spray of cooking oil before adding the cheese so it still crisps. For a make-ahead shortcut on busy weeknights, pat the fish dry in the morning, place it in the casserole dish, cover, and refrigerate. When you get home, all you have to do is melt the butter, top with the cheese and garlic salt, and bake. Leftovers reheat surprisingly well: warm them in a 350°F (175°C) oven for about 8 to 10 minutes so the crust can re-crisp instead of going soggy in the microwave. You can also turn cold leftovers into a quick lunch by flaking the fish over greens and using the cheesy crust as your built-in “topping” instead of croutons.