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California Halibut Bake

California Halibut Bake

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Tender halibut fillets cook up flaky and tender in a savory sour cream and Parmesan sauce beneath a crisp brown panko crust.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet


  1. Heat oven to 425 degrees F. Place fish in 15x10x1-inch pan.
  2. Mix all remaining ingredients except bread crumbs; spoon over fish. Sprinkle with crumbs.
  3. Bake 20 to 25 minutes or until top is golden brown and fish flakes easily with fork.
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Creamy, rich, flavorful and delicious. Seasonings right on. After topping with the panko crumbs I didn't like the pale looks of the fish so I drizzled it wih melted butter and gave it a sprinkle of paprika. Perfect - just what it needed. It gave the fish an attractive golden color and gave the panko crumbs a little crispiness.


This is something different to do with halibut. I season the fish simply with salt and pepper and then put on the topping. Pretty good recipe.


The boyfriend has been asking for Halibut, but we don't have a grill in our new place so I set out looking for a recipe for baked halibut. I chose this because it is similar to a halibut casserole his grandfather makes. I scaled the recipe down to two servings and it made just enough sauce for two fillets, but I did think the lemon pepper was a bit strong so next time I'll put a little less in. I'm not a fan of mayo so I subbed greek yogurt and it was YUM! The only thing I'll say- I think it needs to be cooked a little longer than 25- mine ended up being in closer to 35 and really could have been cooked more but we were hungry. Thanks!