Baked Halibut with Mushroom Cream Sauce

Halibut With Mushroom Cream Sauce
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
523 Calories
25g Fat
27g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 523
% Daily Value*
Total Fat 25g 32%
Saturated Fat 13g 66%
Cholesterol 158mg 53%
Sodium 1020mg 44%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Protein 46g
Calcium 241mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Halibut is a mild, delicious fish with a wonderful texture. These halibut fillets are simply baked with a little butter and seasonings then served with a delicious homemade mushroom cream sauce.

This recipe can be halved quite easily for two servings.


  • 4 halibut fillets (about 1 1/2 pounds)
  • 2 tablespoons butter (melted)
  • salt to taste
  • black pepper to taste
  • For the Sauce:
  • 3 tablespoons butter
  • 4 to 6 ounces mushrooms (sliced)
  • 4 to 6 green onions (trimmed, thinly sliced)
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup milk
  • 1 tablespoon sherry
  • 1/2 teaspoon seasoned salt (or Cajun seasoning)
  • 1/4 teaspoon garlic seasoned pepper (or other pepper blend)

Steps to Make It

  1. Heat oven to 350 F. Butter a baking dish; place halibut fillets in baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake for about 20 to 25 minutes, basting occasionally with the melted butter, or until fish begins to flake with a fork.

  2. Remove the halibut from oven and let stand for 5 minutes.

  3. Meanwhile, make mushroom sauce. In a saucepan, heat butter over medium-low heat; add mushrooms. Cook, stirring frequently, until mushrooms are golden brown and tender. Add green onions and cook stirring for 1 minute longer. Add flour, stirring until well blended. Continue cooking for 1 minute.

  4. Gradually stir in chicken broth and milk until smooth. Add sherry and seasonings. Continue cooking, stirring constantly, until sauce is thickened and bubbly.

  5. Serve the halibut with sauce.

This recipe can be easily halved for 2, or cook 2 halibut fillets and freeze half of the sauce for another meal.

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