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help/FAQcdkitchen > recipes > by ingredient > fish and seafood > fish > halibut > baked halibut
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Baked Halibut
Recipe At A Glance
5 stars based on 6 reviews
Ready in: Under 30 minutes ?
Difficulty: 3/5
5 stars based on 6 reviews
Ready in: Under 30 minutes ? Difficulty: 3/5
Serves/Makes: 6
INGREDIENTS:
6 halibut steaks, 1 inch thick
salt and pepper, to taste
1/2 cup dry bread crumbs
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup Parmesan cheese
1/8 teaspoon dried thyme, crumbled
lemon wedges
DIRECTIONS:
Place steaks in an oiled shallow baking pan. Sprinkle with salt and pepper. Combine bread crumbs, garlic, oil, cheese and thyme to a thick paste and pat onto surface of steaks.
Bake in a preheated 450 degrees F oven for 14 minutes per inch of thickness of fish or until fish is no longer translucent and flakes when tested with a fork. Garnish with lemon wedges and serve.
NUTRITION:
319 calories, 14 grams fat, 7 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
This Baked Halibut recipe from CDKitchen serves/makes 6
Recipe ID: 10053
SUBMITTED BY: jenifersrecipes
REVIEWS:
6 Reviews
Guest: Grandma G 2012-04-11
we have a freezer full of halibut from our alaska fishing trip and am always looking for new recipes. This was very easy and tasted great!!!! love the seasoning and its still good to eat the next day if you have leftovers.
Guest: lauraleigh 2007-03-25
for what it is, we thought it was delicious and full of flavor. easy to make and the proportions were just right. the 14 minutes per inch is also correct. we added some cayenne pepper as another reviewer did and really liked the added punch.
Guest: RBSSR 2006-05-08
used garden frsh thyme and added frsh chopped oregano and a dribble of balsomic....it turned out to be a real "keeper and sender". Did not use pepper due wife's delicate taste buds..I also cooked slightly longer time +5-6 mins but this may be oven related.
cazchris 2004-06-13
Tried this one out last night on some fresh halibut I caught. Delicious!!! The breading paste toasted slightly, and added a nice flavor & texture to the halibut steaks. Some bites I sqeezed lemon on, but honestly, I soon forgot to do that as I was enjoying the fish without it! Thoughts for improvement: I added another 2 tblsp of olive oil, because my paste seemed a bit too dry at first. Also, my thickest halibut steak was 2", and the breading on that one was closer to the heat, and browned a tad too much. I backed my pan of 5 steaks for 28 minutes, because 3 of them were about 2" thick. The meat was slightly dry (but not bad), so... read more
ogoopogo 2004-10-25
I kicked mine up a notch, added dried dill, basil, cayenne pepper, bit of dried onion, Thyme. Still could of used Lemon slices layered on the halibut steaks THEN the crumb mixture. Turned out greatb tho!! Had a nice glass of Chardonnay with the fish that made it a 5 star recipe!! I would definately try this one again!!!!
Guest: Grandma G 2012-04-11
we have a freezer full of halibut from our alaska fishing trip and am always looking for new recipes. This was very easy and tasted great!!!! love the seasoning and its still good to eat the next day if you have leftovers.
Guest: lauraleigh 2007-03-25
for what it is, we thought it was delicious and full of flavor. easy to make and the proportions were just right. the 14 minutes per inch is also correct. we added some cayenne pepper as another reviewer did and really liked the added punch.
Guest: RBSSR 2006-05-08
used garden frsh thyme and added frsh chopped oregano and a dribble of balsomic....it turned out to be a real "keeper and sender". Did not use pepper due wife's delicate taste buds..I also cooked slightly longer time +5-6 mins but this may be oven related.
cazchris 2004-06-13
Tried this one out last night on some fresh halibut I caught. Delicious!!! The breading paste toasted slightly, and added a nice flavor & texture to the halibut steaks. Some bites I sqeezed lemon on, but honestly, I soon forgot to do that as I was enjoying the fish without it! Thoughts for improvement: I added another 2 tblsp of olive oil, because my paste seemed a bit too dry at first. Also, my thickest halibut steak was 2", and the breading on that one was closer to the heat, and browned a tad too much. I backed my pan of 5 steaks for 28 minutes, because 3 of them were about 2" thick. The meat was slightly dry (but not bad), so... read more
ogoopogo 2004-10-25
I kicked mine up a notch, added dried dill, basil, cayenne pepper, bit of dried onion, Thyme. Still could of used Lemon slices layered on the halibut steaks THEN the crumb mixture. Turned out greatb tho!! Had a nice glass of Chardonnay with the fish that made it a 5 star recipe!! I would definately try this one again!!!!
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