top of page

Moulded Halibut

Updated: May 20, 2021

I love this recipe for its simplicity and taste. Halibut is an easy fish to work with and lends itself very well to the other ingredients. It is a firm and meaty fish with sweet undertones. Adding the fennel and pimento peppers helps elevate the flavors of this dish. This is an easy and elegant dinner party entrée. It takes little time to prepare, but it makes a big impression. Serve Moulded Halibut with a side salad and roasted vegetables for a complete and divine meal that doesn't take hours to assemble.


  • 1 fennel bulb, cubed

  • 2 tablespoons pimento pepper, chopped

  • 1 lb. Halibut fillet, skin removed

  • 3/4 cup panko crumbs

  • 1 teaspoon salt

  • 4 egg whites, beaten to stiff

  • 1/2 cup sliced almond

Cream Sauce

  • 4 tablespoons butter

  • 1 1/2 tablespoons cornstarch

  • 2 cups whipping cream

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 35 minutes


1. Preheat oven to 350°F.

2. Chop the fennel bulb, and sauté in a pan with 1 teaspoon olive oil. Set aside.

3. Beat the egg white until stiff. Place in a bowl.

4. Remove the skin from the halibut. Chop into bite size pieces. Place in a bowl. Add the fennel, pimento peppers, salt and the panko. Fold in the egg whites.

5. Place parchment paper on a baking sheet. Mold the fish mixture on the baking sheet by using a 3 inch round cookie cutter. (You can also form the fish mixture by hand.)

Bake for 30 minutes.

6. While the fish is in the oven, place the almonds on a baking sheet, and place in the 350° oven for 3-4 minutes until the almonds start to brown, and get fragrant. Remove from the oven and set aside.

7. Make the cream sauce by melting the butter in a medium pan over low heat. Slowly, add the cornstarch and mix with a fork until all the lumps have been absorbed by the butter. Add the cream. Cook for about 2 minutes.

8. Plate by placing the fish on a platter. Top with the roasted almonds. Serve the cream on the side.

13 views0 comments

Recent Posts

See All


bottom of page