Crunchy Baked Halibut Fillets

    5 hours

    Halibut fillets are tenderised in buttermilk, then coated in a seasoned crumb before being baked to perfection. Serve with a side salad, rice, potatoes or pasta.

    13 people made this

    Serves: 4 

    • 475ml buttermilk
    • 1 1/2 teaspoons salt
    • 4 (1.75cm thick) halibut fillets
    • 1 (250g) pack rye crispbread
    • 2 tablespoons Italian herb seasoning
    • 3 eggs, beaten
    • 2 tablespoons water
    • 115g butter, melted

    Prep:15min  ›  Cook:45min  ›  Extra time:4hr marinating  ›  Ready in:5hr 

    1. Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
    2. Preheat the oven to 120 C / Gas 1/2.
    3. Place half of the crispbread and half of the Italian herb seasoning into a food processor. Pulse until they become fine crumbs. Pour into a shallow bowl and repeat with remaining crispbread and Italian herb seasoning. Whisk eggs with water in a separate bowl.
    4. Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 23x33cm or similar sized baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
    5. Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

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    Reviews in English (6)


    The recipe proportions are a little off for me. I think that there is too much buttermilk, egg and butter for the recipe. However, I made it for two. We had about 4 ounces of halibut each. I used about 2/3 cup of buttermilk and only one egg. I used about a teaspoon of melted butter for each fillet and if I weren't watching my health I would have used more, but 1 teaspoon each was enough. I used Triscut Rye/Caraway crackers. I wasn't sure that the caraway would be a good mix for the fish. Oh my first bite I thought wow this would be great on chicken and then I had another bite and I have to say the flavors really meshed for us. I will be using this basics of this recipe for many other recipes for both fish and chicken. Thanks!!!! Plain Ole Bob and Thank you for your service too, Sir!  -  07 Mar 2011  (Review from Allrecipes US | Canada)


    I have made this numerous times, and it always comes out very moist and tastey. Everyone who has had it loves it.  -  10 Jan 2011  (Review from Allrecipes US | Canada)


    Everyone in the family, including my five year old grandson, ate and ate until there was no more. They all agreed that, although it was saltier than we would have liked, it was the best fish recipe ever. I used Triscuit rye crackers and followed the recipe exactly. Next time, though, I'll try using a less expensive fish of similar density.  -  30 Mar 2012  (Review from Allrecipes US | Canada)