Olympian baked Alaskan fish with a wine-and-caper sauce. Add fresh dill, lemon, and paprika as garnishes.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 pound halibut fillets
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1 onion, chopped
- ½ cup dry white wine
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cloves garlic, diced
- 1 ½ teaspoons seafood seasoning (such as Old Bay®)
- ¼ teaspoon ground white pepper, or to taste
- ¼ teaspoon paprika, or to taste
- 1 sprig fresh dill, chopped, or more to taste
- 2 bunches green onions, chopped
- ¼ cup panko bread crumbs, or to taste
- 2 tablespoons drained capers, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season halibut fillets with salt and pepper.
- Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
- Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill for the topping in a bowl; season with salt. Pour over halibut; sprinkle with green onions, panko, and capers.
- Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 9 g |
| Sodium | 679 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Great recipe, keeps the halibut moist and the sauce combines well with the wine infused onions. Browned under the broiler for 3 minutes at the end which added a nice texture to the bread crumbs. Will definitely make again.
A crowd pleaser! Keeps the fish moist.
Decadent. And so delicious my husband, who is consistently not a fish guy, is still raving about it. Even to his friends. I have a filet on deck & gonna do it again. Only this time I’ll start with 2 tsp of Old Bay instead of 2 T, like I did the last time and had to guess how much OB to pick out. It was still divine.
Great recipe. First time I made it, it turned out perfect. Second time I made it, I used too much panko crumbs and they fell down into the onion mixture. When making this, you should try to keep the panko on top of the mayo/sour cream mixture, otherwise the panko forms a mushy mixture around the edges of the fish.
I didn’t make any changes. I did it once with skin on and once with skin off. I prefer it with skin off, especially because the white side of the fish tends to blend in with the cream sauce. I’ll certainly make it again.
Love this recipie. I tried it with Duke’s mayo and it didn’t work out well – tried it with Hellmans and it was great!