Creamy baked halibut from Belly Full by Amy Flanigan

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Notes about this recipe

  • kbrooks on October 25, 2025

    Absolutely delicious sauce! Didn't change any of the ingredients or proportions. I did, however, simplify the cooking. Preheated oven to 450F. Used petrale sole filets that I layed in one layer in a buttered shallow gratin dish. Mixed the sauce ingredients and spooned over the filets and baked 8-10 minutes. This eliminated the need too bake the fish first, then top it and run under the broiler. Couldn't be easier!

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