Baked Halibut With Sour Cream And Cheese
Creamy baked halibut with sour cream, green onions, and a cheesy topping offers a rich, delicate flavor profile perfect for seafood lovers and special dinners.
Ingredients
Instructions
- Place boneless halibut fillets in a well buttered baking dish.
- Combine sour cream, dill seed (optional), chopped green onion tops, white pepper, and salt.
- Pour the mixture over the halibut fillets.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.
- Sprinkle cheese over the top of the baked halibut.
- Turn on the oven broiler just long enough to lightly brown the cheese.
- Enjoy!
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of lemon juice to the sour cream mixture. If you don’t have dill seed, fresh dill can be a delightful substitute. To enhance the dish further, try adding some garlic powder or a pinch of smoked paprika. Pairing the halibut with a light salad or steamed vegetables, such as Skillet Vegetables, can elevate the meal.
Serving Suggestions
Serve the baked halibut hot from the oven, garnished with additional chopped green onions or a sprinkle of fresh dill. This dish pairs beautifully with steamed asparagus or a side of rice pilaf. For a complete meal, consider serving it with Broccoli A La Ritz as a side dish, or a light, crisp salad to complement the flavors.
Storage & Reheating
Leftover baked halibut can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the halibut in a preheated oven at 325°F (163°C) for about 10-15 minutes or until warmed through, being careful not to dry it out. You can also microwave individual portions on low power, covered, for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Halibut With Sour Cream And Cheese contains roughly 361 calories, with 15g protein, 79g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (59% of the Daily Value), iron (59% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 470mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish instead of halibut?
Yes, you can substitute halibut with other firm white fish such as cod, haddock, or tilapia. Just adjust the cooking time based on the thickness of the fillets, as thinner fish may require less baking time.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you are ready to serve, simply bake it directly from the fridge, adding a few extra minutes to the baking time.
What can I use instead of sour cream?
If you're looking for a lighter option, Greek yogurt can be a great substitute for sour cream, providing a similar tangy flavor and creaminess. For a dairy-free version, consider using a plant-based sour cream or blended silken tofu mixed with a splash of lemon juice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).