Parmesan Crusted Halibut

• nonstick cooking spray
• 2 pounds halibut steaks or fillets — about ¾-inch thick, fresh or fully thawed if frozen
• 2 tablespoons dry onion soup mix
• 1 cup sour cream

Crumb Topping

• 1 cup fine dry bread crumbs
• 2 tablespoons Parmesan cheese — finely grated
• 1 tablespoon parsley — chopped
• ¼ teaspoon paprika
• ¼ cup butter — melted

Garnish

• lemon — cut into wedges
• parsley — chopped
• black pepper — coarsely cracked

1. Prepare Fish: Preheat oven to 500°F. Lightly grease a large, shallow baking pan or an oven-safe baking dish rated to 500°F with nonstick cooking spray. Pat the halibut very dry with paper towels and cut it into 6 equal portions if needed.Nonstick cooking spray, 2 pounds halibut steaks or fillets
2. Make Sour Cream Coating: In a shallow bowl, stir together the sour cream and dry onion soup mix until evenly blended.1 cup sour cream, 2 tablespoons dry onion soup mix
3. Prepare Crumb Topping: In another shallow bowl, combine the fine dry bread crumbs, Parmesan cheese, parsley, and paprika.1 cup fine dry bread crumbs, 2 tablespoons Parmesan cheese, 1 tablespoon chopped parsley, ¼ teaspoon paprika
4. Coat Fish: Working with one piece at a time, coat the halibut in the sour cream mixture, then press it into the crumb mixture until evenly covered. Arrange the coated portions in a single layer in the prepared pan, leaving a little space between them.2 pounds prepared halibut, sour cream coating, crumb topping
5. Bake: Drizzle the melted butter evenly over the fish. Bake uncovered at 500°F for 10–12 minutes, or until the topping is golden and the thickest part of the halibut reaches 145°F. The flesh should be opaque and separate easily with a fork. Begin checking at 8 minutes if the portions are thinner than ¾ inch.¼ cup melted butter
6. Finish and Serve: Serve immediately with lemon wedges and, if desired, chopped parsley and coarsely cracked black pepper.Lemon wedges, chopped parsley, coarsely cracked black pepper