Herb-Cooked Halibut
Herb-cooked halibut features tender steaks topped with a savory breadcrumb mixture, baked to perfection, ideal for seafood lovers seeking a flavorful, easy-to-prepare meal.
Ingredients
Instructions
- Preheat oven to 450°F.
- Have a baking sheet ready.
- In a small bowl, mix bread crumbs, Parmesan cheese, minced green onion tops, minced fresh parsley, dried basil, and ground cloves.
- Stir in melted margarine with a fork until mixture is evenly moistened.
- Tear off four 12-inch squares of foil.
- Lightly coat one side of each foil square with vegetable spray or oil.
- Place a halibut steak on each foil square.
- Drizzle each steak with 1 teaspoon of olive oil.
- Sprinkle with salt and pepper.
- Top each with the prepared crumb mixture.
- Spoon wine around each fish steak.
- Fold the foil over the fish and seal the edges securely to form packets.
- Arrange the packets on an ungreased baking sheet.
- Bake for 8 minutes or until the fish is done.
- Garnish with lemon slices before serving.
- Serve with parslied noodles sprinkled with grated lemon peel, sliced tomatoes, red onions, and a mixed fruit compote.
Tips & Substitutions
For a lighter version, consider substituting the margarine with olive oil or a plant-based butter. Fresh herbs can be swapped for dried ones in a pinch, just reduce the amount. Make sure to keep an eye on the fish while baking to avoid overcooking, as halibut can dry out quickly at high temperatures. If you don't have halibut, cod or tilapia can work as alternatives.
Serving Suggestions
Serve the herb-cooked halibut with parslied noodles sprinkled with grated lemon peel for a fresh and zesty touch. A side of sliced tomatoes and red onions complements the dish well. For a sweet finish, a mixed fruit compote pairs beautifully with this meal, providing a delightful contrast to the savory flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the halibut packets on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Herb-Cooked Halibut contains roughly 608 calories, with 25g protein, 97g carbohydrates, and 14g fat. It is an excellent source of iron (61% of the Daily Value), dietary fiber (50% of the Daily Value), and protein (49% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1506mg per serving (65% 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 frozen halibut for this recipe?
Yes, you can use frozen halibut. Just make sure to thaw it completely in the refrigerator before cooking. This will ensure even cooking and better texture. If you cook it from frozen, you may need to increase the baking time slightly.
What can I substitute for Parmesan cheese?
If you need a substitute for Parmesan cheese, try using nutritional yeast for a dairy-free option, or a blend of grated pecorino and mozzarella for a similar texture and flavor. Just keep in mind that this may alter the overall taste slightly, but it will still be delicious.
How do I know when the halibut is done?
Halibut is done when it reaches an internal temperature of 145°F and flakes easily with a fork. If you don't have a thermometer, look for a change in color from translucent to opaque, and make sure the fish is firm to the touch. Avoid overcooking to preserve moisture.
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).