Description
This baked halibut recipe features a creamy topping of sour cream, garlic powder, dill weed, Parmesan cheese, and green onions, resulting in a flavorful, tender fish dish.
Ingredients
Scale
- 2 pieces halibut or other mild white fish, thawed if frozen and patted dry with paper towels (see notes)
- to taste salt
- to taste fresh ground black pepper
- 3 tablespoons sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dill weed (dried dill leaves)
- 2 tablespoons finely ground Parmesan cheese
- 3 tablespoons sliced green onion
Instructions
- Thaw frozen halibut overnight in refrigerator, then place in baking dish and blot dry with paper towels.
- Let the halibut come to room temperature while you prep other ingredients. Preheat oven to 375F/190C.
- Slice 3 tablespoons green onions, then measure 2 tablespoons and finely chop them. Reserve the other 1 tablespoon sliced onions to garnish the cooked dish.
- In a small bowl, stir together the sour cream, garlic powder, and dill weed. Stir in the finely grated Parmesan cheese and chopped green onions.
- When fish has come to room temperature, use a rubber scraper to spread an even coating of this topping over each piece of the fish, using all the topping mixture.
- Bake fish until the internal temperature reaches 145F/62C, or until fish pieces feel firm but not hard to the touch. I baked my extra-thick pieces of halibut for 24 minutes, but other types of fish or thinner pieces will cook much more quickly.
- Serve the Baked Halibut hot, sprinkled with remaining sliced green onions.
Notes
- Ensure that the halibut is completely thawed before cooking and that it is patted dry to help the topping adhere.
- You can substitute other mild white fish if halibut is not available.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of fish
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg