Wednesday, August 15, 2012

Baked Halibut with Pine Nut, Parmesan and Pesto Crust

Baked Halibut with Pine Nut, Parmesan and Pesto Crust recipe by Barefeet In The Kitchen

Declared "the best fish dinner ever" by one of my boys; the pine nut, parmesan and pesto crust on this halibut was an excellent combination of flavors and textures. One of my boys happily ate the crust first and then wondered aloud if we could have a meal of nothing but the topping because it so delicious.

I doubled this recipe for my family and it turned out perfectly. I made this twice last week, because the abundance of fish in the freezer needs to be eaten as quickly as possible, right? My cooking time for the last batch of halibut was closer to 20 minutes, because the fillets I cut were very thick. Watch closely to avoid drying out your fish. Depending on the thickness, it will vary from 10-20 minutes.

Baked Halibut with Pine Nut, Parmesan and Pesto Crust
recipe barely adapted from Kalyn's Kitchen
Yield: Serves 2-3
(printable recipe)

2 white fish fillets*, about 6 ounces each, I used Halibut
3 tablespoons pine nuts, finely chopped
2 tablespoons Parmesan cheese, finely grated
1/4 teaspoon finely minced garlic
1 teaspoon pesto, I used a parsley pesto that I had on hand, but basil would be great too
1 1/2 tablespoons mayonnaise

Set the fish fillets on the counter at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.

Preheat the oven to 400 degrees. Place the fish in individual dishes or on a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.

Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!

* Tilapia, cod, grouper or any other mild white fish would work well with this recipe.

Baked Halibut with Pine Nut, Parmesan and Pesto Crust recipe by Barefeet In The Kitchen


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17 comments:

  1. I have to agree with your son. I do kind of want to lick that crust off!! But I bet the whole package tastes pretty darn good as well!

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  2. Looks absolutely delicious, Mary! I can see why it was declared the best fish dinner ever!!

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  3. This looks great! And any recipe that is declared the best is definitely a keeper!

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  4. This looks incredible! Next time I have halibut in my kitchen, I'm trying this! :)

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  5. There you go again - talking about all this great fish in the freezer. Ha-ha - so completely jealous. Really jealous because this looks so much better than my dinner last night. I can't imagine how wonderful those flavors are together. Another great post Mary!

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  6. This is my kind of dinner, and I think I may have noticed recently that the price of pine nuts is coming down just a bit...yay! Did your husband catch halibut, too?

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    1. Yes, he did. So, I have a shelf full of halibut as well. I've been cooking at least 3 fish dishes a week and loving it. I have a new one planned for tomorrow. I can't wait!

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  7. This really sounds like a lovely way to cook halibut. I have plenty of fresh parsley in the garden for the pesto as well.

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  8. Sounds like a perfect topping for halibut. :-)

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  9. The crust does look delish but you also cooked the fish to perfection. I can just see how juicy it is.What a great new fish dish for me to add to my collection.

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  10. I HAVE to keep this in mind next week, our older son brought a ton of fish back from Florida and it's hiding out in the freezer waiting for an awesome recipe like this.

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  11. This looks absolutely amazing and your photos are wonderful and so enticing - I'm ready to run out and buy some halibut!

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  12. What a lovely and simple dish. Looks wonderful!

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  13. Beautiful meal and beautiful job on that fish.

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  14. That looks beautiful and delicious! I think I might do the same thing as your son, because the topping just sounds amazing.

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  15. Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-30-seafood-frenzy-friday.html

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  16. Love, love your blog! More power to you!

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