Whitefish Olympia

Servings

2

Prep Time

1 hours

Cook Time

15 minutes

Calories

765

Our Whitefish Olympia features skinless, boneless whitefish (think Halibut, Rockfish, Lingcod, whatever you have on hand!) topped with a rich and flavorful creamy topping, and a crunchy cracker crust. It's a delicious, easy, only uses one pan (!!!) and perfect for any occasion.
Creamy Fish Bake

Ingredients

    For the fish:

    • 1 lb skinless, boneless white fish, halibut, lingcod, rockfish, or pacific cod
    • sea salt
    • 1 cup white wine
    • 1 shallot, minced
    • 2 tbsp white onion, finely diced
    • 1 tbsp butter

    For the creamy topping:

    • 1/4 cup sour cream
    • 1/4 cup mayo
    • 1/4 cup grated Parmesan
    • 1 clove garlic, minced
    • 1 tsp fresh lemon juice
    • 1/4 tsp Worcestershire sauce
    • Few dashes tobasco, or similar hot sauce
    • 1/2 tsp dijon mustard

    For the crust:

    • 12 - 14 ritz crackers, coarsely crushed
    • 1.5 tbsp butter, melted

    Directions

    1. Preheat oven to 375ºF.

    Prep the fish:

    1. Optional: Generously salt both sides of the fillet, allow to rest for 20 minutes. Rinse the salt off, then submerge fillet in white wine for 30 minutes. Remove and pat dry.

    Prep the topping:

    1. Scatter the shallot, white onion, and butter on the bottom of a baking dish.
    2. Place fillets directly on top. In a bowl, combine all creamy topping ingredients. Whisk until silky and uniform.
    3. Spoon topping evenly over fillets, coating completely.
    4. In a small bowl, combine ritz crackers with melted butter, then distribute generously over the sauce layer.

    Roast + Broil:

    1. Bake for about 10 minutes, until fish flakes easily &/or reads 125ºF at the thickest part.
    2. Then, broil on high for a final 1-2 minutes, until cracker crust is golden.