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Baked halibut portions in creamy mushroom and pea sauce with a lightly browned Parmesan topping in a vintage floral casserole dish.

Halibut with Mushrooms

The fish bakes gently under foil, then gets a blanket of creamy mushroom sauce and a brief turn under the broiler. Parmesan bubbles across the top while the halibut stays tender beneath.

By Betty Lou Gardner40 minUpdated 2026-08-25

This Halibut with Mushrooms turns a pan of baked fish into a creamy, comforting family supper with browned mushrooms, sweet peas, and a bubbling Parmesan finish. Serve it with rice, potatoes, or warm bread to catch every bit of the sauce.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use the flat spatula when I move the fish so it stays in one piece. I let the mushrooms cook until most of their liquid is gone, and I only warm the peas through. If there are extra mushrooms in the refrigerator, I use them. I always serve bread with this one.

How to Make Halibut with Mushrooms

◆
Partially baked halibut portions in a vintage casserole dish as one portion is lifted with a flexible spatula beside the reserved cooking liquid.
01

Bake the Halibut

Bake the fish only until the edges are opaque and the center remains moist, then reserve the cooking liquid.

Sliced mushrooms and diced green bell pepper browning in butter in a wide skillet on a vintage stovetop.
02

Brown the Mushrooms and Pepper

Cook the mushrooms until their released moisture evaporates and the edges brown, then add the green pepper.

Reserved halibut cooking liquid and whole milk being whisked into browned mushrooms and green pepper to make the cream sauce.
03

Make the Cream Sauce

Stir flour into the butter-coated vegetables and gradually whisk in the reserved fish liquid and milk.

Liquid being poured into a mushroom and pea cream sauce beside a halved lemon on a vintage stovetop.
04

Finish with Peas and Lemon

Warm the peas in the thickened sauce, then remove the skillet from the heat and stir in the lemon juice.

05

Broil Until Golden

Spoon the sauce over the halibut, cover with Parmesan, and broil until bubbling, lightly browned, and cooked through.

Baked halibut portions in creamy mushroom and pea sauce with a lightly browned Parmesan topping in a vintage floral casserole dish.

Halibut with Mushrooms

The fish bakes gently under foil, then gets a blanket of creamy mushroom sauce and a brief turn under the broiler. Parmesan bubbles across the top while the halibut stays tender beneath.

By Betty Lou Gardner

Prep15 minCook25 minTotal40 minDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Baked Halibut

Mushroom Cream Sauce

Garnish

Instructions

  1. nonstick cooking spray, 32 oz halibut fillets, ½ tsp salt, ¼ tsp black pepper
  3. reserved halibut cooking liquid, whole milk
  4. 3 tbsp butter, 3 cups mushrooms
  5. ½ cup green bell pepper
  6. 3 tbsp flour, 1½ cups reserved halibut cooking liquid and milk
  7. 1 cup peas, 1 tbsp lemon juice, additional salt and black pepper
  8. mushroom cream sauce, ½ cup Parmesan
  10. parsley, lemon wedges

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: 1 halibut fillet with sauce

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
260
Carbohydrates
9 g
Protein
33 g
Fat
10 g
Saturated Fat
5 g
Cholesterol
100 mg
Sodium
460 mg
Fiber
2 g
Total Sugars
2 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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