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!


  • 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


  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.


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

Nutrition Information:



Serving Size:


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. Pingback: Weekly Roundup #44 – Prevention Kitchen

  2. Can you use Greek yogurt instead of sour cream?

  3. Saw this on Pin and decided to give it a shot. Wasn't happy with the Halibut selection so opted to go with Corvina (California Sea Bass). It was scrumptious, thanks so much for the recipe!

  4. Found this on Pinterest! Yay Pinterest. Looks absolutely delicious. Trying to get my husband to try more fish dishes. I think this might do the trick. Thanks.

  5. I made this tonight and it was delicious! Thank you.

  6. I am so excited to try this. My step-dad went fishing up in Alaska a little while ago and brought back so much Halibut. I am not a fish fan at all but I have grilled some of the Halibut and it was so yummy. I am making this tonight for my dad's birthday and I really can't wait! Thank you for sharing

  7. My husband and I have gotten back on track with South Beach this month and I wanted to thank you for providing such a great variety of meal ideas! We have used several of your recipes this month, including this one, and each one has been received with enthusiasm by my entire family. My picky dh keeps commenting, "I feel like I shouldn't like this but it's so delicious!" High praise for some delicious food. 🙂

  8. Amanda, even at Costco halibut has gotten really expensive but I do love to have it occasionally for a treat.

  9. delicious!! made it tonight, using fresh garlic and fresh dill. Will definitely make again! My only gripe (not Kalyn's fault!) is that two smallish halibut filets (frozen) were $24! I MUST check out costco's selection. (I live in Georgia and went to Publix.)

  10. it looks so beautiful, simple and delicious! the colors are amazing and it is such a nice way to have fish

  11. I did a spin-off of this recipe tonight. Seasoned the fish with salt, pepper, and garlic. For the creamy layer, I did a bit of cream cheese with mayo. Then a layer of paper thin apple slices for a bit of sweetness, and then layered raw onion rungs (is that even the right word?! I'm talking about pulling apart the onion slices so you have arcs…) Cooked that until the fish was just about done, then added Parmesan and green onions on top and put that under the broiler for a few minutes. This was delicious, and I was able to use up miscellaneous ingredients in the refrigerator!

  12. I made this recipe tonight with Tilapia filets, so I didn't bake them for as long. I also added some "Mixed-Up Salt" which I use in lots of things and my husband was pretty impressed! He said I should make it again and he doesn't even really like fish! Thanks!

  13. This looks great! I'll be making this next week for sure!

  14. Thanks Deborah. Easy and tasty!

    Kelly I would love this for lunch!

    Hi Vijitha,
    Way to go on the 22 pounds! Look forward to meeting you at Camp BlogAway; I think it is going to be a lot of fun.

  15. Hello Kalyn
    This is Vijitha and I reached out to be few months back on South beach diet and you very kindly wrote back to me. Hope you remember me. I lost close to 22 pounds and I still have a long way to go. I noticed that you are one of the speakers in campblog away and I am planning to attend it. I am so excited to meet you in person. Yay!!!

  16. I love halibut and we don't eat it enough. Wonderful dish — I'm thinking I just may need to start treating myself to recipes like this for lunch. I'll soon be a tax season widow, so no dinner with the hubster. I just happen to have those baking dishes, too!

  17. I'm loving the topping on this!

  18. Annette, Jamie, and Cheoy, glad you like it.

  19. This looks incredibly flavourful and good for you as well – a definite bonus in my book.

  20. Oh, Kalyn, this recipe will even get me cooking fish! I'm always afraid to cook fish so we don't eat it often enough. A flavorful, simple recipe. Perfect!