Halibut Olympia Recipe
A classic baked seafood dish featuring tender halibut fillets topped with a creamy onion and mayonnaise mixture, finished with a crispy breadcrumb topping. Perfect for family dinners or special occasions.
Equipment
- Baking dish
- Skillet or frying pan
- Mixing bowls
- Measuring spoons and cups
- Knife and cutting board
- Spatula or spoon
Ingredients
- 4 halibut fillets 6 oz each
- 1 cup chopped onions
- 2 tbsp butter
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tbsp lemon juice
- ¾ cup panko breadcrumbs
- Salt and black pepper to taste
- Fresh herbs dill or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Sauté onions in butter until soft and golden, about 5–7 minutes. Let cool slightly.
- Mix sautéed onions with mayonnaise, sour cream (or yogurt), and lemon juice. Season with salt and pepper.
- Pat halibut fillets dry, place in baking dish, and season lightly with salt and pepper.
- Spread the creamy mixture evenly over each fillet.
- Mix panko breadcrumbs with melted butter and herbs; sprinkle over fish.
- Bake 20–25 minutes until fish is cooked through and breadcrumbs are golden. Optionally broil 1–2 minutes for extra crispiness.
- Let rest 2–3 minutes, garnish with fresh herbs, and serve.
Notes
Substitute Greek yogurt for sour cream for a lighter version.
Cod, haddock, or salmon can be used instead of halibut.
Store leftovers in an airtight container in the fridge for 2–3 days or freeze up to 2 months.
Reheat in oven at 350°F (175°C) for 10–15 minutes for best results.