This Pesto Crusted Halibut was an unexpected hit. The flavor combination and inspiration came from a recipe I had at a friend’s house years ago. I fiddled with it, as I always do, and came up with this: an incredibly flavorful, satisfying meal that happens to be quite healthy and comes across as kind of fancy but couldn’t be easier to prepare (4 ingredients!).
The quantities can be scaled up or down with ease, and feel free to use your favorite fish, we prefer halibut, but Mahi Mahi is very good too and salmon would be great. Read on for the easiest recipe and make Pesto Crusted Halibut a part of your weekly meal plan!
Pesto Crusted Halibut
This is my kind of quick, summertime meal. I don’t always love turning my oven on during the summer months, but this recipe is worth it and it’s only on for a bit. Choose whatever fish looks great – I love halibut but can’t always find it. Mahi, swordfish, or salmon would be great.
Feel free to make your own pesto; I like this recipe a lot: Best Pesto Recipe – but I often sub walnuts for the pine nuts. If you don’t feel like making your own and you keep a few jars of pesto stashed in your pantry, please use it! This Pesto Crusted Halibut recipe is so quick and easy, but made even easier if you use a good, store-bought pesto.
- 4 (6-8ounce) halibut fillets about 1 inch thick
- 1 cup of your favorite basil pesto (plus some reserved for serving)
- 1 cup walnuts or pine nuts, lightly crushed (If you don’t have a mortar and pestle, you can easily do this in a ziploc bag, just lightly press on them with a rolling pin, bottom of a measuring cup, wine bottle…)
- salt and black pepper
- Lemon for serving
- fresh basil for serving
To prepare Pesto Crusted Halibut
Preheat oven to 400 degrees F.
Pat halibut dry with paper towels, and place on rimmed baking sheet lined with parchment paper, allowing for some space between the fillets. Sprinkle fillets with salt and pepper.
Place about 1/4 cup of pesto on each fillet in an even layer covering the entire top surface of the fillet
Divide the walnuts or pine nuts evenly over the pesto layers, each one should get 2-3 tablespoons depending on the size of your fillets.
Place baking sheet in oven and cook for 10-15 minutes until the nuts get toasted, and the fish is just cooked through and opaque.
Serve with extra pesto, lemon wedges, and LOTS of fresh basil!
I often make my own pesto, especially in the summer when I have tons of basil coming out of my garden, but store bought works wonderfully here and makes it so easy.
Any fish you love would work well here, or even thin chicken cutlets.
Keywords: pesto crusted halibut, pesto crusted fish, roasted halibut with pesto