Halibut Olympia Recipe

A creamy, golden-topped baked halibut dish with caramelized onions and mayo a classic from the Pacific Northwest that’s easy to make and packed with flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Casserole, Dinner, Seafood dish

Cuisine: American, Pacific Northwest

Calories: 350

Ingredients Equipment Method Notes

Ingredients

4 6 oz halibut fillets, fresh or thawed
1 medium onion finely chopped
1 tbsp butter
1 cup mayonnaise or Greek yogurt for lighter option
1 tbsp lemon juice
1 cup seasoned breadcrumbs
1/4 cup Parmesan cheese optional, for extra crispness
Salt and pepper to taste
Fresh parsley for garnish

Equipment

1 × Oven-safe baking dish for baking the halibut
1 × Medium skillet for sautéing onions
1 × Mixing bowl for combining topping ingredients
1 × Knife for chopping onions and halibut if needed
1 × Spatula or spoon for spreading topping

Method

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Sauté the onion: In a skillet over medium heat, melt butter and cook chopped onions until soft and golden. Spread evenly in the bottom of the baking dish.
Arrange halibut over onions. Lightly season fish with salt, pepper, and lemon juice.
Mix mayo + breadcrumbs: In a bowl, combine mayo and ¾ cup of the breadcrumbs (and Parmesan if using). Spread evenly over the fish. Top with remaining breadcrumbs.
Bake uncovered for 20–25 minutes or until fish flakes easily and topping is golden. Garnish with chopped parsley and serve hot.

Notes

You can substitute halibut with cod, haddock, or another flaky white fish. For a crunchier top, broil for 2 minutes at the end. Serve with lemon wedges, rice pilaf, or a crisp garden salad.