Pre-heat oven to 340F (170C), lightly grease a medium to large baking dish.
In a medium frying pan on low heat add the butter and melt.
Add the chopped celery, onion and parsley, cook on low to medium heat until transparent, remove from the heat and toss with the bread crumbs.
In a small bowl add one halibut fillet finely chopped, Worcestershire sauce, mayonnaise and the hot pepper flakes if using, with a fork mix almost to form a paste.
Place remaining fillets in the baking dish, season with a little salt and pepper, spread paste and top with bread stuffing on each fillet.
Bake for approximately 20-25 minutes or until fish is done. Enjoy!
Notes
For this recipe, I use fresh halibut but frozen is fine, too. Just be sure to thaw it first and pat it dry with a paper towel so there is as little moisture as possible.The best way to tell if your fish is done is by using a at the thickest point, and gently twisting the fork. When it’s done the fish will flake easily and it will lose its raw appearance. Or using a thermometer the the internal temperature of cooked fish is 140-145F/ 60-63C degrees.Store any leftovers in an airtight container in the fridge. It will last up to 3-4 days in the refrigerator. The leftovers must be stored in the fridge within 2 hours of being baked.The fish can also be frozen in a freezer container. It will last up to one month in the freezer.