Halibut With Pine Nut & Parmesan Crust Recipe

Name: Halibut With Pine Nut & Parmesan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PESTO CRUST (I made it in the food processor and mixed the cheese in at the end by hand); 1/2 cup (120ml) pine nuts, coarsely chopped; 4 tablespoons freshly grated Parmesan cheese; 2 tablespoons (30ml) fresh basil, finely chopped; 1 clove garlic, minced; 1 tablespoon (15ml) extra virgin olive oil; 4 6oz (170g) Halibut fillets (enough for 4 people); Sea salt; Pepper; Lemon Slices

Servings: persons

PESTO CRUST (I made it in the food processor and mixed the cheese in at the end by hand)
1/2 cup (120ml) pine nuts, coarsely chopped
4 tablespoons freshly grated Parmesan cheese
2 tablespoons (30ml) fresh basil, finely chopped
1 clove garlic, minced
1 tablespoon (15ml) extra virgin olive oil
4 6oz (170g) Halibut fillets (enough for 4 people)
Sea salt
Pepper
Lemon Slices

1
["1. Salt and pepper both sides of the Halibut fillets. Lay on lightly oiled baking sheet.", "2. Spread the Halibut fillets with the above pesto crust. Pat the pesto crust & press lightly to make it ahere.", "3. If prepared an hour or so before baking - cover lightly with foil and refrigerate. Remove 15 min or so before", "baking to bring to room temp.", "", "BAKE:", "", "Preheat oven to 425F (220C). Bake in middle of oven for 10-15 minutes until fish is opaque all the way through and the pesto is lightly browned.", "(I left the foil on for approx. 10 min - then removed it for the balance of the baking time - then I turned the oven off", "And put the foil back on for approx. 5 min. and left it in the turned off oven My piece of fish was about 3/4"" thick sp you need to judge the baking time)."]

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: PESTO CRUST (I made it in the food processor and mixed the cheese in at the end by hand), 1/2 cup (120ml) pine nuts, coarsely chopped, 4 tablespoons freshly grated Parmesan cheese, 2 tablespoons (30ml) fresh basil, finely chopped, and more.

Yes, Halibut With Pine Nut & Parmesan Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut With Pine Nut & Parmesan Crust

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