Halibut With Watercress Pesto

1. 1

   Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have 1 1/2 to 2 cups sprigs. Coarsely chop remaining watercress and stems; you should have 1/3 to 1/2 cup.

2. 2

   In a blender or food processor, whirl chopped watercress, olive oil, pine nuts, lemon peel, and garlic until finely ground. Add salt and pepper to taste.

3. 3

   Rinse fish and pat dry. Cut into four equal pieces. Set slightly apart in an oiled 10- by 15-inch baking pan. Reserve 2 tablespoons pesto; spread remaining equally over fish.

4. 4

   Bake in a 425u00b0 regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 12 minutes.

5. 5

   Meanwhile, rinse and stem tomatoes; cut each in half. In a bowl, mix watercress sprigs, tomatoes, and reserved pesto. Spoon equally onto four dinner plates.

6. 6

   With a wide spatula, transfer fish to plates. Add salt and pepper to taste. Garnish with lemon wedges to squeeze over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.