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Chele's Halibut


"I credit this recipe to a deceased friend who had a knack for creating great meals. This is my favorite way to eat halibut and great dish to serve with crusty bread and salad for a company-ready meal."
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35 m servings 461 cals
Original recipe yields 4 servings


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 53.3 g
  • 107%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease the inside of a 9x13-inch baking dish with butter.
  3. Place halibut in the prepared baking dish.
  4. Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
  5. Spread sour cream mixture over halibut.
  6. Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  7. Remove halibut from the oven and sprinkle with Parmesan cheese.
  8. Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
  9. Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 36
  1. 45 Ratings

Most helpful positive review

The green onions and parmesan definitely gave this halibut a very nice pleasing flavor but there really was no point to adding the dried dill. Dill has little or no flavor after being cooked for...

Most helpful critical review

We didn't care for this at all. The sour cream mixture got weird and separated when it cooked and just looked unappealing. I followed the recipe exactly and also didn't care for the flavor com...

Most helpful
Most positive
Least positive

The green onions and parmesan definitely gave this halibut a very nice pleasing flavor but there really was no point to adding the dried dill. Dill has little or no flavor after being cooked for...

Okay so Halibut is hard to find right now so I subbed cod. Also after reading the reminder that Pyrex should not be broiled I decided to just add the parm right into the sauce and not broil it a...

how does someone rate this recipe when it was just posted brand new today, 3/6/12? i don't understand. the recipe sounds wonderful! i can't wait to try it.

Awesome! Will make again. P.S., One reviewer said there was no point in using dried dill? You could definitely taste it. In fact, it was a definining flavor of the dish.

I dont cook, so when I do, my guy gets a worried look on his face. No worries here, he LOVED IT!!!

Love this recipe and have used a similar one for years. I use a foil lined broiler pan and then put the halibut w/sauce (I substitute plain yogurt for the sr. crm.)on the broiler rack. That way ...

I was in a hurry so didn't measure anything. Substituted plain yogurt for sour cream and only broiled until cheese was melted, not browned (because, again, I was in a hurry!). Anyway, it had...

Just delicious. My garden club asked me for the recipe after I made a modified version for them. I used Tilapia, substituted 3/4 cup of lowfat sour cream, and added 1 rounded tablespoon of mayon...

Absolutely loved it. Subbed low fat sour cream and parmesean. This will become a standard in my house!