Easy Stuffed Baked Halibut
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Easy Stuffed Baked Halibut
Description
This recipe uses thicker halibut fillets, fresh or fully thawed, dried thoroughly before cooking. The stuffing combines softened celery, onion, and parsley sautéed in butter with cubed bread crumbs, forming a light yet flavorful topping. A halibut paste made from finely chopped fish blended with Worcestershire sauce, mayonnaise, and optional hot pepper flakes adds richness and a subtle kick.
The fillets are arranged in a baking dish, seasoned lightly, topped with the halibut paste and bread stuffing, then baked until the fish flakes easily and is cooked through. The gentle oven heat cooks the fish fully while allowing the bread crumbs to crisp slightly on top, providing textural contrast.
This preparation highlights the mild flavor of halibut enhanced by the buttery aromatic stuffing. It’s suitable as a main course paired with simple sides. Checking doneness by fork flaking or an internal temperature between 140-145°F/60-63°C ensures perfectly cooked fish. Leftovers can be refrigerated for 3-4 days or frozen up to one month.
Ingredients
- 4 halibut fillet fresh or frozen, thicker cuts
- 2 tablespoons butter
- 1-2 celery stalk chopped
- 2 tablespoons parsley fresh chopped Italian
- 1 small onion diced
- 2-3 lices bread cubed
- ½ teaspoon Worcestershire sauce
- 2 teaspoons mayonnaise
- 1-2 pinches hot pepper flakes or black pepper if desired
Instructions
- Pre-heat oven to 340F (170C), lightly grease a medium to large baking dish.
- In a medium frying pan on low heat add the butter and melt.
- Add the chopped celery, onion and parsley, cook on low to medium heat until transparent, remove from the heat and toss with the bread crumbs.
- In a small bowl add one halibut fillet finely chopped, Worcestershire sauce, mayonnaise and the hot pepper flakes if using, with a fork mix almost to form a paste.
- Place remaining fillets in the baking dish, season with a little salt and pepper, spread paste and top with bread stuffing on each fillet.
- Bake for approximately 20-25 minutes or until fish is done. Enjoy!
Notes
- Use fresh halibut when possible but frozen is fine if fully thawed and patted dry to avoid excess moisture.
- Check doneness by testing if fish flakes easily with a fork at the thickest part or measuring an internal temperature of 140-145°F (60-63°C).
- Leftovers keep in the refrigerator up to 3-4 days stored in airtight containers and should be refrigerated within 2 hours after cooking.
- The baked fish can be frozen for up to one month in appropriate freezer containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 45g | 90% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 132mg | 44% |
| Sodium | 346mg | 14% |
| Potassium | 1111mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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