Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.

  • In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.

  • Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Nutrition Facts

318 calories; protein 26.9g; carbohydrates 11.8g; fat 17.1g; cholesterol 49.1mg; sodium 414.2mg. Full Nutrition
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Reviews (196)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2003
This was great! I used fat free mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe! Read More
(90)

Most helpful critical review

Rating: 3 stars
11/08/2007
Given comments that the fish needed more cooking time, wasn't crunchy or didn't get brown, I made a couple of small changes to correct. I raised the oven temperature to 400 degrees, put the pan on the upper third of the oven, and baked the filets about 20 minutes. Also, I drizzled the fish with about 2 T. of extra melted butter, letting some of it flow onto the pan. These small changes made the coating crisp and golden brown and the fish perfectly cooked. While this is not my favorite way to prepare halibut, it was an interesting change. I won't be making this again, however, as hubby didn't like it at all (in fact, his ended up in the garbage can). He thought the topping too heavy and overpowering for this delicately flavored fish, preferring it more simply prepared. I have to agree. Read More
(62)
258 Ratings
  • 5 star values: 160
  • 4 star values: 56
  • 3 star values: 29
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
04/30/2003
This was great! I used fat free mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe! Read More
(90)
Rating: 3 stars
11/07/2007
Given comments that the fish needed more cooking time, wasn't crunchy or didn't get brown, I made a couple of small changes to correct. I raised the oven temperature to 400 degrees, put the pan on the upper third of the oven, and baked the filets about 20 minutes. Also, I drizzled the fish with about 2 T. of extra melted butter, letting some of it flow onto the pan. These small changes made the coating crisp and golden brown and the fish perfectly cooked. While this is not my favorite way to prepare halibut, it was an interesting change. I won't be making this again, however, as hubby didn't like it at all (in fact, his ended up in the garbage can). He thought the topping too heavy and overpowering for this delicately flavored fish, preferring it more simply prepared. I have to agree. Read More
(62)
Rating: 5 stars
04/20/2008
This recipe is FANTASTIC! However I would recommend using only 1 tsp. of the Dijon mustard- not 1 tbsp. The flavor of the Dijon mustard can be overpowering potentially masking the flavor of the halibut. Also make sure you cook it at a higher temperature. Otherwise the breadcrumb-crusted fish will be a bit soggy at the bottom. However if you use high heat this will quickly evaporate all of the water that naturally comes out of the fish when baked. Other than that this recipe has a GREAT flavor. The Parmesan adds a great flavor. I served it as a fish sandwich with aioli on the side. Delicious!!! Read More
(60)
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Rating: 5 stars
04/18/2007
This is a killer recipe!! I Used halibut from Alaska which had been frozen and vacuumed sealed. I didn't have horseradish so instead used Trader Joes sweet hot mustard and didn't use the required Dijon mustard. I used 2 tablespoons. In place of the bread crumbs I used Panko Japenese Bread Crumbs. I also used Panko for mixing the topping. After cooking for 15 minutes at 350, I popped it under the broiler for about two minutes to get the top golden brown. This turned out great. Hubby was in heaven. Makes him want to go fishing for more halibut! Read More
(35)
Rating: 5 stars
08/01/2003
As I was sharing this dinner with someone who is lactose intolerant I could not use parmesan cheese in the recipe; instead we added ground macadamia nuts - it turned out great. Even my seven-year-old (who hates both mustard and horseradish.. ) thought this fish was yummy. In response to the reviewer who thought that the ingredients overpowered the fish: use thick halibut steaks instead of fillets and you will have plenty of fish flavour (and texture) to enjoy. Read More
(27)
Rating: 5 stars
06/11/2006
I used tilapia for this recipe and it was amazing! After just 15 minutes in the oven the fish was so moist and tasty. I served garlic herb potatoes and carrots with a brown sugar sauce on the side. Try this recipe if you're looking for something quick and easy to serve to guests or your family! Read More
(22)
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Rating: 3 stars
07/23/2003
Pretty good. I am however going to be the rebel reviewer and say that the breadcrumbs overwhelmed the taste of the dijon-horseradish (which is the reason that I wanted to try this we love horseradish & were looking for a kick). We didn't hate it but it didn't knock our socks off either. If I make it again Ill fix the bread crumb issue. Thanks Christine;) Read More
(15)
Rating: 5 stars
02/08/2003
Quick easy and very tasty! It's a keeper! Read More
(15)
Rating: 3 stars
01/30/2004
Sorry my husband and I found the mixture far too tangy. We actually scraped the mixture off the top. I will make it again but I will modify it by cutting the mustard and horseradish in half and add fresh garlic to it. Read More
(11)
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