With Lemon, Garlic and Buttered Breadcrumbs.
Ready for the oven.
Place halibut on a buttered oven proof platter.
Top with
fresh bread crumbs sauted in butter,
seasoned with garlic, parsley, salt and pepper.
Squeeze a lemon over the fish
and
into a 450°F for about 10 minutes.
Ready to eat
Firm,large meaty flakes – moist and succulent.
Have I mentioned that I love Halibut?
thibeaultstable.com 
Perfection is this Halibut!@
Yes, you have mentioned that you love haibut…sigh. And I am a little jealous that you live where halibut is abundant. Eat some for me….?
-Sigh-
Adopt me now. Please. I'll be your house slave and will take payment in the form of your food!!Seriously Ann, that looks spectacular… I share your love of halibut, and the next time I get some I'm going to do it your way. Thank you for sharing.
Could you do the same thing with haddock or cod???? Would it bake at the same temp and time?Your website is always mouthwatering to me!!!!
Hi Jennifer, Yes you could do the same with haddock or cod. Time will depend on the thickness of the fish. Figure on ten minutes if your fish is one inch thick. Under an inch a little less, over an inch a little more.Ann
I knew I'd get an idea for halibut for tonight from you….:-) miss you Ann. Stacy
I miss you to Stacy.
Thanks for the great blog. We are on the Victoria Clipper as I write this comment. Once on the Island we will make our way to French Creek for fresh halibut, and cheeks. Thanks for the great recipes. Judy
Judy, Any chance you stopped at the Whippletree Junction on your way to French Creek?If so we might have actually met. Enjoy your visit to the Island.~Ann
Ann, I made this last night for a dinner guest who is a pescetarian. I hadn't ever made halibut before and I'm not at all sure that I've ever eaten it before. It was delicious and easy and he loved it – ate 2 portions! I served it with your corn custard – that is always popular! Best, Kim