Given comments that the fish needed more cooking time, wasn't crunchy or didn't get brown, I made a couple of small changes to correct. I raised the oven temperature to 220 degrees, put the pan on the upper third of the oven, and baked the fillets about 20 minutes. Also, I drizzled the fish with about 2 T. of extra melted butter, letting some of it flow onto the pan. These small changes made the coating crisp and golden brown and the fish perfectly cooked. While this is not my favourite way to prepare halibut, it was an interesting change. I won't be making this again, however, as hubby didn't like it at all (in fact, his ended up in the bin). He thought the topping too heavy and overpowering for this delicately flavoured fish, preferring it more simply prepared. I have to agree.