Halibut fillet topped with pesto and overlapping tomato slices

Pesto Pine Nut Halibut

Wild Pacific halibut bakes under basil pesto, toasted pine nuts, Parmesan and fresh tomato in this quick dinner. The pesto keeps the fish flavorful and moist, while the pine nuts add a warm, nutty crunch.

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Raw halibut fillets on a plate with lemon and herbs on a marble background

Featured Seafood

Wild Pacific Halibut
$22.00
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ItalianMain Course

Pesto Pine Nut Halibut

Author:

Premier Catch

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Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Wild Pacific halibut is topped with basil pesto, toasted pine nuts, parmesan and fresh tomato, then baked until golden for a quick weeknight dinner.

Ingredients

  • 2 x 6 oz portions Wild Pacific Halibut
  • 1 tbsp olive oil
  • 1 clove crushed garlic
  • 1/2 cup pine nuts, chopped
  • 1/4 cup parmesan cheese
  • 1-2 tbsp basil pesto
  • 1 tomato, thinly sliced or chopped
  • salt and pepper

Directions

  1. Preheat oven to 450°F.

  2. In a small bowl, combine olive oil, garlic, pine nuts, and parmesan cheese and mix.

  3. Place fish on parchment paper on a baking sheet and season with salt and pepper. 

  4. Top fish with 1-2 tbsp of pesto and then the pine nut mixture and chopped tomatoes. 

  5. Bake for 12-14 minutes until the fish is cooked through and pine nuts are toasted. 

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story
Joci and Ashley Besecker - female founders of the woman-owned brand Premier Catch

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