Flaky halibut fillets topped with vibrant pesto and baked to perfection. This elegant yet effortless dish showcases how quality ingredients can create a memorable meal with minimal preparation.
Recipe Details
Ingredients
- 4 fillets (180g each) halibut fillets, skin removed
- 120ml basil pesto (store-bought or homemade)
- 250g cherry tomatoes, halved
- 1 whole lemon, sliced
- 30ml pine nuts, toasted
Instructions
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Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat 4 fillets (180g each) halibut fillets fillets dry with paper towels and season with salt and pepper.
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Arrange halibut fillets on the prepared baking sheet, leaving space between each piece. Spread 2 tablespoons of 120ml basil pesto (store-bought or homemade) evenly over the top of each fillet.
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Scatter 250g cherry tomatoes around the fish and place 1 whole lemon slices on top of each pesto-covered fillet.
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Bake for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
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Remove from oven and immediately sprinkle with toasted 30ml pine nuts. The fish will continue cooking slightly as it rests.
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Transfer to serving plates with the roasted tomatoes and any pan juices. Serve immediately.
Tips
Fish Selection: If halibut isn't available, cod, sea bass, or salmon work beautifully with this recipe. Adjust cooking time based on thickness.
Pesto Quality: Use high-quality store-bought pesto or make your own. Traditional basil pesto works best, but sun-dried tomato or arugula pesto are delicious variations.
Toasting Pine Nuts: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently. They burn quickly, so watch carefully.
Doneness Test: Fish is perfectly cooked when it flakes easily and is opaque throughout. Avoid overcooking to prevent dryness.
Serving Suggestions: Serve with roasted asparagus, garlic mashed potatoes, or a simple orzo salad. A crisp white wine like Pinot Grigio complements perfectly.
Storage: Leftover fish keeps for 2 days refrigerated. Enjoy cold in salads or gently reheat in a 150°C (300°F) oven covered with foil.