Halibut Olympia fillets baked with green onions under a creamy Parmesan topping in a serving dish

Halibut Olympia with Parmesan and Green Onions

Halibut Olympia bakes tender fillets and green onions beneath a creamy sour cream, mayonnaise, and Parmesan topping.

Course Main Course

Cuisine Alaskan

Keyword Alaskan halibut bake, baked halibut with sour cream, halibut Olympia, halibut with mayonnaise and Parmesan

Servings servings

Calories 389

Equipment

1 Oven for baking the halibut
as needed Paper Towels for drying the fillets
1 Chef's Knife for chopping the green onions
1 Cutting Board for the green onions
1 set Measuring Cups for the onions, sour cream, mayonnaise, and Parmesan
1 Box Grater for the Parmesan when starting with a block
1 Medium mixing bowl for the creamy topping
1 Whisk for combining the topping
1 9-by-13-Inch Baking Dish for arranging the halibut in one layer
1 Rubber Spatula for spreading the topping
1 Instant-Read Thermometer for checking the thickest fillet
1 pair Oven Mitts for moving the hot dish
1 Serving Spatula for lifting portions

Ingredients

Halibut Olympia

2 pounds halibut fillets
¾ cup green onions chopped and divided equally between the bottom and top
1 cup sour cream
1 cup mayonnaise
¾ cup Parmesan cheese grated

Instructions

Assemble and Bake

Preheat the oven to 400°F.
Pat the halibut fillets dry with paper towels and check for any remaining pin bones.
2 pounds halibut fillets
Spread half the chopped green onions across the bottom of a large baking dish.
⅜ cup green onions
Arrange the halibut fillets over the first onion layer without overlapping, then sprinkle the remaining chopped green onions across the fish.
⅜ cup green onions
In a medium mixing bowl, whisk the sour cream, mayonnaise, and grated Parmesan until evenly combined. Spread the mixture over the halibut and onions in a smooth layer.
1 cup sour cream, 1 cup mayonnaise, 3/4 cup Parmesan cheese
Bake for 15 to 20 minutes, until the topping is hot and the thickest part of the halibut reaches 145°F and flakes easily. Let the dish stand for 3 minutes before serving.

Notes

Arrange fillets of similar thickness together when possible, spread the topping in an even layer, and use 145°F in the thickest piece as the final doneness cue.

Nutrition