Kalyn's Kitchen

Baked Halibut with Sour Cream, Parmesan, and Dill Topping

Baked Halibut with Sour Cream, Parmesan, and Dill Topping is a perfect low-carb meal to make for a special occasion; use any firm white fish if you don’t have halibut!

PIN Low-Carb Baked Halibut so you can make it later!

Baked Halibut with Sour Cream, Parmesan, and Dill Topping finished halibut in serving dish

This recipe for Baked Halibut with Sour Cream, Parmesan, and Dill Topping has six main ingredients besides salt and pepper, so it barely misses the cut for my category of Five Ingredients or Less, but in spite of that this must be about the easiest way in the world to cook fish. I splurged on halibut, since my Costco started carrying it again, but you could make this with any type of mild white fish.

As you can see from the photos, my pieces of halibut were quite thick, so I used a digital meat thermometer (affiliate link) to tell when the fish was done. If you don’t have one of those, cook fish until it’s firm, but not hard to the touch. This was a delicious and impressive-looking dinner that would be perfect to serve to guests, but also easy enough to make for yourself if you’ve had a rough day and just need something quick and tasty for dinner.


Baked Halibut with Sour Cream, Parmesan, and Dill Topping process shots collage

How to Make Baked Halibut with Sour Cream, Parmesan, and Dill Topping:

(Scroll down for complete recipe with nutritional information.)

  1. Any recipe for cooking fish should start with letting the fish come to room temperature. In land-locked Utah I’m using frozen halibut, so I thawed it overnight in the refrigerator.
  2. When I was ready to cook the halibut, I used a paper towel to press down on the fish and draw out some of the water, then let it come to room temperature in these little baking dishes. You can also bake it in a flat casserole dish if you don’t have individual ones.
  3. Slice enough green onions to make 3 T sliced green onions, then set aside 1 T for the topping and very finely chop the rest.
  4. Mix together the sour cream, garlic powder, dill weed, finely grated Parmesan cheese, and finely chopped green onion. Dill weed (affiliate link) is dried dill leaves, but if you had fresh dill I would definitely use that and just increase the amount a little.
  5. When the fish has come to room temperature, season each piece with a little salt and fresh ground black pepper.
  6. Then use a rubber scraper to spread a thin coating of the sour cream mixture over the top of each piece of fish. You want the topping to be an even thickness all the way across each piece.
  7. Timing will depend on the thickness and type of fish you’re using, but I cooked these thick halibut pieces for about 24 minutes to get the temperature to reach 145F, the temperature recommended on the package of frozen halibut. The fish was still moist but perfectly cooked. (My pieces are thick; thinner fish will need less time.)

Make it a Meal:

This would taste great with Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon or something simple like Roasted Broccoli with Garlic for a low-carb meal.

More Halibut Recipes You Might Like:

Grilled Halibut with Garlic Cilantro Sauce
Air Fryer Fish Sticks
Grilled Halibut with Basil Vinaigrette
Fish Taco Cabbage Bowls
Grilled Halibut with Cumin and Lime

Baked Halibut with Sour Cream, Parmesan and Dill Topping

Baked Halibut with Sour Cream, Parmesan and Dill Topping

Yield 2 servings but can easily be doubled
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes

This Baked Halibut with Sour Cream, Parmesan, and Dill Topping is a low-carb dinner that's easy but delicious enough to make for guests!

Ingredients

  • 2 pieces halibut or other mild white fish, thawed if frozen and patted dry with paper towels
  • salt and fresh ground black pepper to taste
  • 3 T sour cream
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dill weed (dried dill leaves)
  • 2 T finely ground Parmesan cheese
  • 3 T sliced green onion

Instructions

  1. Thaw frozen halibut overnight in refrigerator, then place in baking dish and blot dry with paper towels.
  2. Let the halibut come to room temperature while you prep other ingredients. Preheat oven to 375F/190C.
  3. Slice 3 T green onions, then measure 2 T and finely chop them. Reserve the other 1 T sliced onions to garnish the cooked dish.
  4. In a small bowl, stir together the sour cream, garlic powder, and dill weed (affiliate link). Stir in the finely grated Parmesan cheese and green onions.
  5. When fish has come to room temperature, use a rubber scraper to spread an even coating of this topping over each piece of the fish, using all the topping mixture.
  6. Bake fish until the internal temperature reaches 145F/62C, or until fish pieces feel firm but not hard to the touch. (Use a fork to press down to test.) I baked my thick pieces of halibut for 24 minutes, but other types of fish or thinner pieces will cook more quickly.
  7. Serve hot, sprinkled with remaining sliced green onions.

Notes

This recipe was inspired by an idea from Six Ingredients Or Less: Low-Carb Cooking by Carlean Johnson.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 290Total Fat: 12gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 125mgSodium: 508mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 40g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Baked Halibut with Sour Cream, Parmesan, and Dill Topping is a perfect low-carb main dish suitable for most low-carb and low-glycemic eating plans as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    64 Comments on “Baked Halibut with Sour Cream, Parmesan, and Dill Topping”

  1. This is absolutely beautiful. Thanks for the recipe. I can't wait to try it.

  2. Emily, so glad you liked it. Love the idea of seasoning the fish with Sumac!

  3. Just made this for a late dinner tonight. WOW. Super creamy fish. Fantastic flavors. I seasoned the tilapia (substituted for halibut) with black pepper, pinch of salt, and pinch of sumac on both sides and drizzled with olive oil before putting on the sour cream mixture. DELICIOUS!!! Husband had seconds. Served it with brown rice and sauteed mushrooms. This recipe will be a staple.

  4. Justin, great idea to use halibut! So glad you enjoyed it.

  5. I made this but used talapia instead of halibut, it was amazingggg 🙂

  6. Dun, so glad you liked it.

  7. This is my pick of baked halibut recipes from the many I perused. Delicious. Thanks.

  8. Anne, so glad to hear it was a hit at your house.

  9. Oh my goodness. This was fabulous! Halibut is my favorite fish and the topping complements it perfectly. YUMMY!!

    http://gullogoodies.blogspot.com/2010/03/baked-halibut.html

  10. Just found your blog! I cannot wait to follow along because this recipe just looks divine! 🙂 Thanks for sharing

  11. So glad that this idea is appealing to people. I do think the milder types of fish with less distinct flavor can be more challenging, agreed.

  12. I love halibut, and this will be in my recipe box for a long time, thanks for the sharing.

  13. This is going to sound kind of crazy, but while I'm pretty comfortable with things like salmon and tuna and swordfish, I never seem to know what to do with a simple white fish. And guess what? I happen to have some sour cream to use up so I might try this early next week! Thank you!

  14. Oh Kalyn, I am definitely going to try this recipe… will have to try it with another type of fish though as we do not get halibut here.

  15. MamaRae, I do like the idea of using tarragon in this! Glad you liked it.

  16. this was amazing. and so easy and quick! my picky husband and sons (ages 4 and 1) even ate it up with delight! this recipe is definitely being added to permanent rotation on fish nights. i replaced the dill with tarragon and used fresh minced garlic to suit my tastes. i served oven-roasted potatoes (and a veggie) alongside this and got rave reviews. THANKS!

  17. Katrina, I'm sure there's no doubt that fresh halibut would be better, but it's not an option for a lot of people, and this halibut was really quite good. I did use a paper towel and blot it dry.

    I do think this would be a good dish for people who aren't big on fish, because halibut is so mild and the topping adds a lot of flavor.

    Great idea to use tofutti sour cream for people who can't have dairy.

  18. this looks so delicious, thank goodness for tofutti sour cream 🙂

  19. I think I may actually like this. Good for the not so fond of fish dishes person!

  20. Halibut is my favorite fish! This looks de-lish.
    I'm a little scared now to buy frozen halibut. I took a cooking class about fish and the chef told us one fish she would never buy frozen is halibut. She said in order for them to freeze it, they pack it full of liquid. I was a little bummed that she said that, because I take all this chef's classes and she's pretty smart, but I had been buying frozen halibut before that and now I'm afraid to. That said, yours look like really nice pieces and I don't think the ones I was getting were that nice. Anyway, she said she would only ever buy fresh halibut, but it's sure darn expensive!
    Whatever the case, the stuff on top sounds great.