Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Another tried and true Alaskan halibut recipe. My daughter originally got the recipe from a friend of hers. This is a delicious dish that disappears in a hurry.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. In a large skillet over medium heat, melt 2 Tablespoons of the butter.
  3. Add the halibut, garlic, thyme. Cook until fish flakes easily with a fork (approx. 10 min.).
  4. Remove from heat, chop up halibut and set aside.
  5. Add remaining butter to skillet. Stir in flour and salt until smooth.
  6. Continue to cook, stirring until golden brown.
  7. Gradually add broth and cream; bring to a boil (stirring constantly).
  8. Contiue to cook and stir for 2 minute or until thickened into a nice white sauce.
  9. In a greased 13 x 9 x 2 baking dish layer half the noodles, halibut, white sauce, and cheese.
  10. Repeat layers.
  11. Cover and bake at 350° for 20 minutes. Uncover and bake 20 min longer or until bubbly.
  12. Let stand 15 min before serving.
  13. Sprinkle with parsley if desired.
  14. Variation: For non-swiss cheese lovers, use a provolone-mozzarella cheese mix.
  15. **Cooking time includes 15 minutes standing time.
Most Helpful

A wonderful change to the usual meat lasagne! I made this in my crockpot - layered it all up as you should in a pyrex dish and then placed it in a large crockpot with boiling water poured to the half way mark on the dish; cooked it on automatic for 7 hours - that's 3 hours on high and 4 hours on low/keep was wonderful! I also made Another Marinara Sauce by ChefPotPie to layer with the creamy white sauce - as we ALL like tomatoes and marinara sauce. I used single cream and local Emmanthal cheese with fresh thyme from the garden. My halibut was frozen - but still very good quality. We ALL loved this - made for ZWT4 and the Crockpot Challenge - amazing - thanks!! FT:-)

French Tart June 26, 2008

I scaled this waaaaay down and made a mini casserole for my mom and I yesterday. This is a very unique lasagne recipe. Like always I lightened this recipe up by using skim milk and margarine and whole wheat noodles. The sauce was kinda thin so I added sone cronstarch to make it thicker since the flour didnt seem tothicken it enough. Most likely it was too think since I used skim milk. Very good recipe!

anme November 07, 2007