A SIMPLE AND ELEGANT HALIBUT DISH TOPPED WITH PESTO AND TOASTED WALNUTS

I felt like having some fish for dinner last week. Late spring is the best time for getting some halibut.

Halibut is really good for you. Halibut is packed with lean protein. It is also rich in omega-3 fatty acids. These are essential for heart health and brain role. And it is not a stinky fish to cook at home. I eat quite a bit of fish at home and it’s either salmon or halibut.

Halibut’s mild flavor pairs beautifully with pesto, making this a simple but impressive seafood dish. Its mild flavor readily absorbs the herbaceous notes of basil. It also absorbs the flavors of pine nuts, garlic, and Parmesan cheese found in a classic pesto sauce.

It’s a dish that’s perfect for casual weeknight dinners since it only takes a few minutes to prepare. You can also make it for a special occasion on a larger scale and really impress the guests.

Here goes

Halibut with Pesto and Walnuts

Halibut and pesto are a perfect pairing

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Mediterranean

Ingredients Equipment Method

Ingredients

  

• 1 lb halibut fillets I chose a tail piece since the thicker center pieces take much longer to cook, which can burn the walnuts
• 1/2 cup pesto I used a natural locally made pesto from the store.
• 1/2 cup walnuts crushed into smaller pieces.
• salt and pepper for seasoning
• olive oil for pan

Equipment

• 1 Roasting Pan

Method

 

1. Preheat oven to 425 degrees F (220 Celsius)
2. Lightly oil baking dish. I prefer a metal pan as it just seems to roast better.
   olive oil for pan
3. Pat halibut dry and place on oiled baking pan. Season with salt and pepper.
   1 lb halibut fillets, salt and pepper for seasoning
4. Layer the pesto evenly on the fish. It looks like a real thick layer and that is just what you want.
   1/2 cup pesto
5. Sprinkle nuts on top and place in preheated oven.
   1/2 cup walnuts
6. Bake for 15 minutes. You will notice the walnuts are just starting to get toasted. That is perfect. The rule for baking fish is 10 per inch of fish at 425 degrees. With the thickness of mine, 15 minutes was perfect.

Serve with a nice salad, a nice glass of wine and enjoy! This is a super easy dish that will burst with flavor. And it’s good for you.

More main dishes
Oven Roasted Lamb Chops
Kotopulo me Patates – Greek Roast Chicken and Potatoes
Shrimp Saganaki

OPA!