Crunchy Baked Halibut

    (55)
    40 min

    This baked fish dish is simple and delicious. The resulting halibut is crunchy on the outside and wonderfully tender on the inside. This recipe works well with any white fish.


    53 people made this

    Ingredients
    Serves: 4 

    • 450g halibut fillets
    • 100g plain flour
    • 125g low-fat creamy salad dressing
    • 100g Doriano Italian crackers, crushed
    • garlic salt to taste
    • ground black pepper to taste
    • 1 pinch seasoning salt

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5. Rinse halibut with water and pat dry with kitchen towels.
    2. In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over and repeat on the other side.
    3. Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (44)

    by
    67

    As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake halibut often with mayo and love it, but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut.  -  06 Jun 2005  (Review from Allrecipes US | Canada)

    by
    64

    This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c. real mayo and 1/4c. tartar sauce which worked out nice. I over salted it because I forgot that the saltines have plenty of salt on them so if you try this keep that in mind.:~) Thank's Kelli!  -  10 May 2004  (Review from Allrecipes US | Canada)

    by
    43

    This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine.  -  23 Dec 2004  (Review from Allrecipes US | Canada)

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