Parmesan Dill Baked Halibut


Baked halibut is one of our favorite fish along with salmon.

Halibut is know for its’ versatility and firm texture. It is also one of the most popular fish that is served in restaurants. Many say the texture of this fish can be compared to chicken. It is usually more expensive, so when it’s on sale, we try to pick up a couple of thick steaks. It can be served in a variety of ways, barbecued, baked, sauteed, but it’s always nice to find new ways to serve it.

Topped with a tasty coating of sour cream, dill and parmesan, this crusting topping adds a delightful flavour to this full-bodied fish.

Serve with fresh garden vegetables and your favorite rice and serve with chilled white wine.


2 fresh halibut steaks

Parmesan Dill Coating

3 tbsp sour cream
3-4 tbsp parmesan cheese
3-4 tbsp cracker crumbs
1 tbsp fresh dill, chopped
1/2 tsp basil. fresh or dried
pinch black pepper
1 clove garlic,chopped or pressed
1 tbsp parsley ( for the top of the fish )
lemon and lime wedges


3 tbsp extra virgin oil
splash of white wine or cooking wine
1 clove garlic chopped
1 tbsp fresh dill, chopped
1 tbsp fresh squeezed lemon or lime juice


Mix together the marinade for the halibut steaks, cover completely, both sides and refrigerate in a covered dish for 1 hour. This is optional if time allows.

Mix together the ingredients for the fish coating. Remove fish from the refrigerator. (You can add a small amount of the marinade to the mixture if you like to make it a bit creamier.) Add the steaks to the mixture and covering both sides again. Place in a greased baking dish and with the rest of the mixture top the fish and smooth it out so it covers the tops. Sprinkle again with more parmesan and parsley.

Place in a pre-heated 350 degree oven and bake uncovered for 20 – 30 minutes depending on their thickness. Check at 20 minutes and give them longer if needed.

When done, turn on broiler and place the fish on a higher rack. Broil till golden brown.

Serves with your choice of vegetables and rice. Garnish with a spig of fresh dill, lemon and lime wedges.

Serves 2.


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