Swiss Parmesan Halibut
This Swiss Parmesan Halibut is SO EASY! A creamy, cheesy sauce tops tender halibut for a quick, elegant weeknight dinner.
Servings: 6 servings
Ingredients
- 1 pound halibut steaks or fillets 1-inch thick, skin removed, sliced into 6 portions
- 1 teaspoon salt
- 1 cup shredded smoked Swiss cheese
- 1 cup low-fat sour cream
- 1 cup fat-free plain yogurt
- 3 tablespoons thinly sliced green onions divided
- 1 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your halibut cooks evenly and develops a lovely golden crust.
- Rinse the halibut portions under cold water and pat them dry with paper towels. Season both sides with salt and place them in the large baking dish.
- In a mixing bowl, combine the shredded smoked Swiss cheese, low-fat sour cream, fat-free plain yogurt, and half of the sliced green onions. Stir until the mixture is smooth and well combined.
- Spread the creamy Swiss cheese mixture evenly over the halibut portions in the baking dish. Then, sprinkle the grated Parmesan cheese over the top for a deliciously crispy finish.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the halibut is cooked through and flakes easily with a fork. The top should be golden brown and bubbly.
- Once done, remove the dish from the oven and sprinkle the remaining green onions on top. Serve the Swiss Parmesan Halibut warm, and enjoy the delightful combination of flavors!
Equipment
- Large baking dish
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Notes
- To avoid overcooking, watch the halibut closely; it should flake easily when done.
- Substitute smoked Swiss cheese with Gouda or Monterey Jack for different flavors.
- Store leftovers refrigerated for up to 3 days or freeze for up to 2 months.
- Prepare the creamy sauce ahead of time and mix with fish before baking for convenience.
- Add cayenne pepper or red pepper flakes to the sauce for a spicy twist.