Baked Halibut Parmesan

Not Your Mother’s® Weeknight Cooking

I used to make this for catering dinner parties all the time. It was a great hit. It uses the convenient technique of slathering the lily-white flesh of halibut with a savory coating to keep it moist and complement the delicate sweet flavor. Halibut can be prepared in many of the same ways as salmon, especially wrapped in prosciutto or in parchment, coated with a hoisin glaze or teriyaki marinade, or pan-sautéed with tartar sauce. Serve with Lemon Rice and steamed asparagus or snow peas.


  • Serves 4
  • Cooking Method: Oven
  • Prep Time: 5 minutes
  • Cook Time: 20 to 25 minutes


  • 4 halibut steaks (about 2 pounds total)
  • Salt and freshly ground white pepper
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon dry white wine
  • Pinch of dried dillweed
  • 2 tablespoons unsalted butter, melted
  • Paprika, for sprinkling
  • 1 lemon, cut into 8 wedges, for serving


  1. Preheat the oven to 375ºF.
  2. Line a 9 x 13-inch baking dish with parchment paper and spray it with nonstick cooking spray. Place the steaks in a single layer and season lightly with salt and pepper.
  3. In a small bowl, whisk to combine the sour cream, mayonnaise, Parmesan, wine, dillweed, and butter. Cover the fish evenly with a thick coating of the sauce and sprinkle with a light dusting of paprika. Bake for 20 to 25 minutes, or until the fish loses its translucency and flakes with a fork. Serve with the lemon wedges.