Entree: United States – Pacific Northwest (Washington) – Baked Halibut Olympia

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 25 min

Total 1 hr 10 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each (about 24 oz / 680 g total)
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 1/2 cups (150 g)
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) sour cream
- 3/4 cup (75 g) panko breadcrumbs (or regular breadcrumbs)
- 2 tbsp (30 ml) melted butter
- Zest of 1 lemon and 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh dill, chopped (or 2 tbsp parsley)
- 2 cloves garlic, minced (about 6 g)
- 1 1/2 cups (270 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken/vegetable broth
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- Optional: 2 tbsp (20 g) grated Parmesan cheese (to mix with breadcrumbs)
- Lemon wedges, for serving

Instructions

Short Description:
A Pacific Northwest main course of baked halibut topped with a creamy sour cream, caramelized onion, and breadcrumb crust, served with lemon-herb rice and roasted asparagus for a complete meal.

Regional Notes:
This Washington variation highlights locally caught halibut and Pacific Northwest preference for a creamy, onion-forward breadcrumb topping (traditionally using panko or light breadcrumbs). The meal is completed with simple lemon and fresh dill—common regional accents—so the dish reads as a complete entree rather than a plain fish course.

1. Preheat the oven to 400°F (200°C). Lightly oil a shallow baking dish large enough to hold the fillets in a single layer or line a rimmed baking sheet with foil and brush with oil.
2. Start the rice: in a medium saucepan combine rinsed rice and 3 cups (720 ml) water or broth with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes; fluff with a fork and stir in 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter and 1 tbsp (4 g) chopped dill.
3. Meanwhile, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a skillet over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic in the last minute of cooking; remove from heat and let cool slightly.
4. In a bowl, combine the cooked onion and garlic with 1 cup (240 ml) sour cream, lemon zest, 2 tbsp (8 g) chopped dill, 3/4 cup (75 g) panko breadcrumbs, 2 tbsp (30 ml) melted butter, and optional 2 tbsp (20 g) grated Parmesan. Season the mixture with salt and pepper to taste. The mixture should be thick but spreadable; if too loose, add a little more panko.
5. Pat the halibut fillets dry and season both sides lightly with salt and pepper. Place fillets in the prepared dish. Spoon and gently press an even layer of the sour-cream onion breadcrumb mixture over the top of each fillet.
6. Arrange trimmed asparagus on a separate rimmed baking sheet. Toss with 1 tbsp (15 ml) olive oil, salt and pepper. If you prefer, you can place asparagus on the same sheet as the fish if space allows and fillets are on foil; keep asparagus in a single layer.
7. Bake fish and asparagus in the preheated oven: fish will take about 12–15 minutes (depending on thickness) until opaque and flaking easily at the thickest part (internal temperature ~135–140°F / 57–60°C). Roast asparagus 10–12 minutes until tender-crisp and slightly charred at the tips. If cooking together, start asparagus at the same time as the fish and remove when done.
8. While baking, finish the rice and keep covered and warm. Taste and adjust seasonings; stir in an extra tablespoon of chopped dill or a squeeze of lemon if desired.
9. To serve, divide lemon-herb rice among four plates, top each with a baked halibut fillet, and arrange roasted asparagus alongside. Garnish with additional dill and lemon wedges. Serve immediately.