Preheat your oven to 400°F (200°C) and grease a rimmed baking sheet with cooking spray or olive oil to prevent sticking.

Pat the halibut fillets dry with paper towels and season both sides with salt and black pepper. Place the fillets skin-side down on the prepared baking sheet.

In a medium mixing bowl, combine the panko breadcrumbs, freshly grated Parmesan cheese, minced garlic, chopped parsley, melted butter, and olive oil. Stir until well incorporated.

Spread a thin layer of mayonnaise or Dijon mustard onto each halibut fillet, ensuring even coverage to help the panko mixture adhere.

Press the panko mixture onto each halibut fillet, covering them uniformly to achieve a golden and crispy crust.

Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, ensuring the internal temperature reaches 145°F (63°C).

Remove from the oven, let rest for a moment, and serve immediately with fresh lemon wedges and additional parsley.