Halibut au Gratin

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can bake fish in individual casseroles if you wish—pretty


  • 1 lb. fresh or frozen halibut
  • 4 slices onion
  • 2 bay leaves
  • ¼ c. butter or regular margarine
  • ¼ c. flour
  • 2 c. milk
  • ½ lb. Cheddar cheese, shredded
  • Salt
  • Pepper
  • ½ c. buttered bread crumbs
  • Parsley
  • Paprika


  • Top halibut with onion slices and broken bay leaves. Place fish in cheesecloth on perforated rack directly over boiling water. Cover tightly and steam 30 minutes.
  • Meanwhile, melt butter, stir in flour, add milk and stir and cook until sauce thickens and is smooth.
  • Add cheese and stir until it is melted; then season to taste with salt and pepper.
  • Break halibut into serving-size pieces, discard bay leaves and place fish in buttered 1½-qt. casserole. Top with cheese sauce and sprinkle with buttered crumbs, chopped parsley and paprika.
  • Bake in moderate oven (350°) 30 minutes.