Parmesan Halibut

5 from 2 votes

This easy Parmesan halibut is topped with a mayo and cheese mixture, and then cooked under high heat until tender. Serve it with a healthy lemon and caper yogurt sauce.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 267kcal

Author: Sarah Trenalone

Ingredients

Parmesan Halibut:

8 ounces halibut (2 fillets) Or substitute cod
pinch salt
1 tablespoon oil (olive or avocado)
2 tablespoons mayonnaise
2 tablespoons freshly grated Parmesan, plus more if desired
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)

Lemon Yogurt Sauce:

½ cup plain Greek yogurt
1 tablespoon Dijon mustard (regular or whole-grain)
1 tablespoon capers
½ lemon, juiced

Instructions

Move an oven rack to about 4" away from the broiler. Preheat broiler to high.
Brush an oven-safe pan or casserole dish with oil. Sprinkle halibut with salt and place it in the oiled pan. Set aside.
In a small bowl, mix together the mayo, Parmesan, Worcestershire, garlic powder and red pepper flakes (if using).
Generously top the halibut fillets with the mayo and cheese mixture, smoothing the mixture out with the back of a spoon.
If desired, top the fish with a little more Parmesan.
Slide the pan into the oven.
Cook halibut for 8 minutes per 1" thickness, or until the fish is opaque and beginning to flake apart, and the top is golden brown.
Do not flip the fish halfway through cooking.
While the halibut cooks, add the yogurt, mustard, capers, and lemon juice to a small bowl and whisk to blend.
The sauce flavor and thickness will vary depending on the yogurt and mustard used. Taste the sauce. Add more mustard if desired, or more yogurt if the sauce seems too spicy. If the sauce is too thick, add a little juice from the caper jar.
When the halibut is done cooking, remove it from the oven and move the fish to plates. Serve immediately along with sauce.

Nutrition