Baked Halibut (or white fish)

by: Deb Kennedy

Thin slices of halibut, without skin. (1/4 to 1/3” thick)
Fresh Spinich leaves
Grated Parmeson Cheese (the kind in the bag, not the shaker)


The halibut slices easily into thin pieces when it is not quite thawed.
Place ½ of your slices in a greased baking dish.
Salt and Pepper each slice
Spread Mayonnaise on each slice
Add a few leaves of fresh spinach
Put second layer of halibut on top.
Salt and Pepper
Spread Mayonnaise
Sprinkle heavily with Parmesan Cheese
Bake uncovered at 400 till fish is down, and cheese is brown.
This is a very elegant looking dish that is very easy to prepare.

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