California Halibut with a Roman flair is a recipe that has been passed down for generations.  Sometimes I like to add chopped tomatoes or tomato sauce or capers to this recipe.  Fresh California Halibut is the main ingredient.  Our family has always preferred the local Halibut which is much smaller than the northern Halibut.

The fish range in 8 to 20 lbs.  We only fillet the fish.  The meat is white and firm.  Halibut tends to be a dry fish that’s why we bake with wine or a liquid of your choice.  Do not overcook the Halibut.   It is not suitable to make a steak from the local catch; just the larger Halibut from the North.   On the East Coast the local Halibut would be comparable to Fluke.

Each generation likes a different type of cheese.  My mother would use Parmesan Cheese.  I prefer Romano Cheese since its a little stronger with more of a bite which I believe gives the California Halibut the Roman Flair!  Fresh quality fish, good tasting cheese, and your family will be delighted with your choice of dinner.  Guess what my mother is fixing tonight?  Just the thought of it has me salivating for some.


California Halibut with a Roman Flair!

  • Halibut
  • olive oil
  • Italian Seasoned Breadcrumb
  • Romano cheese (grated)
  • Parsley Dry
  • Black Pepper
  • White Wine
  • Make a paste with the breadcrumb, oil, cheese, herbs, and pepper. Preheat oven 325 degrees. Spread the paste on top of each fillet. Place each fillet on top of each other. Coat the bottom of the baking pan with oil. Place the fillets in the pan. Pour the wine in the pan. Add more liquid during cooking if evaporates. Bake at 325 degrees for 30 minutes.; – Most of the times when I make this recipe I will place both fillets flat in the pan.  I will add a chopped tomatoes and capers to the wine when baking the fish.   I usually add more than 1/2 cup of wine so I ensure the California Halibut being moist.  Serve with rice or mash potatoes or quinoa with kale and sautéed onions.  Delicious!!!