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

Prep Time 15

Cook Time 20

Resting Time 3

Total Time 38

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