I've adapted this dish from one served for many years at Anthony's Homeport in the Seattle area. ( A big difference is that Anthony's soaks their halibut in wine before coating the bread crumbs. I like the fresher taste without the wine.)
Recently with prices on halibut so high, I've started using frozen cod, either breaded or not. Can use without thawing and add baking time as noted below.
Cook Time:
Total Time:
| cooking spray |
| 2 pounds fresh or frozen and thawed halibut fillets You can also use any mild, white fish, breaded or plain. |
| TOPPING |
| 1 cup sour cream |
| 1 cup mayonnaise |
| 1 large, finely chopped sweet onion such as Vidalia or Walla Walla |
| 1 tablespoon dried dill weed or 2 tsp fresh (or more to taste) |
Preheat oven to 400°F.
Spray bottom and insides of a 2" tall 9"x13" glass casserole dish with cooking spray. Set aside.
Place each fillet in prepared baking dish, fitting them into the casserole dish so there is only a little room around each fillet, if possible.
Combine topping ingredients and cover each fillet completely with mixture, like frosting a cake.
Bake at 400° F for 30-45 minutes, or until fish is no longer translucent and flakes easily and until top is bubbly and lightly browned in places. Bake up to 45-50 minutes if fish is frozen.
(Cook to 145° internal fish temperature.)
Serves 4-6
