I got this from Bev when she fixed it for us in April 2014 Easy and delicious
- Carbohydrate 7.5131245603884 g
- Cholesterol 65.7166600157255 mg
- Fat 16.4537695218451 g
- Fiber 0.412787499668729 g
- Protein 18.3125731795975 g
- Saturated Fat 8.92172170018865 g
- Serving Size 1 1 Serving (118g)
- Sodium 224.12750109308 mg
- Sugar 7.10033706071967 g
- Trans Fat 1.92394590753276 g
- Calories 254 calories
Step-by-step
- Line an 8x12 baking pan with foil. Do not spray with PAM. You can use other types of fish if you want.
- Preheat oven to 450*
- Put cream cheese and milk into a small sauce pan. Cut up half of fresh dill into this mixture. Heat on low until all is combined.
- Place halibut in pan, skin side down. Salt-and-pepper to taste. Use a spatula and cover fish with cream cheese mixture. You will have some left.
- Melt butter and stir into breadcrumbs. Spread this over the cream cheese mixture on top of halibut and sprinkle the remainder of the dill on top.
- Bake about 15 minutes if you have quarter inch thick pieces. Bake about 20 minutes if it's a whole piece of fish and isn't cut into serving pieces.
- The remainder of the cream cheese mixture can be served on the side.
Baking thick cuts of fish requires precise observation of thickness, as a standard quarter-inch fillet needs roughly fifteen minutes at 450 degrees Fahrenheit, while a solid, uncut piece requires closer to twenty minutes to cook through without drying out. Managing denser proteins in a compact home kitchen often calls for spatial efficiency, making a foil-lined 8x12 baking pan essential for catching drips while eliminating excess cleanup. Adapting portions downward for fewer diners requires reducing the dairy sauce proportionally, maintaining the correct ratio of four tablespoons of butter to half a cup of breadcrumbs to ensure the topping remains crisp rather than soggy. Incorporating garden-flavored cream cheese adds built-in herb complexity, but thinning it with one-eighth cup of milk over low heat prevents scorching while achieving a spreadable consistency. Keeping fresh dill divided between the dairy base and the final garnish maximizes its aromatic impact across the baked crust.
- Preheat the oven to 450 degrees Fahrenheit to ensure rapid protein coagulation.
- Line the baking pan with standard aluminum foil to manage proteins cleanly.
- Whisk cream cheese and milk over low heat to prevent dairy separation.
- Check the internal doneness visually when the flesh turns opaque and flakes easily.
- Reserve extra sauce in a sealed container for up to three days of refrigeration.
Adjusting portion sizes relies on maintaining consistent thickness across individual fillets rather than altering total pan density. Proper temperature control prevents the delicate flesh from overcooking before the butter-toasted crumbs achieve a golden brown finish.
