Baked Halibut with Parmesan Pesto Crust
I especially love this recipe because it is so easy to prepare but it has interesting ingredients with lots of flavor, and this recipe for baked halibut with a crust made of chopped pine nuts, Parmesan, garlic, pesto, and mayo certainly fits that description. I made this with fillets of halibut, but you can use cod, tilapia, grouper, or any type of mild white fish. This is easy enough to make for dinner after work, but if you make it for dinner guests, they’ll probably never guess how easy it was to throw together.
2 white fish fillets, about 6 oz. each (I used halibut but you could use cod, tilapia, grouper, or any mild white fish)
3 T pine nuts
2 T Parmesan Cheese
1/4 tsp. finely minced garlic (1 garlic clove)
1 tsp. basil pesto (I used purchased pesto)
1 1/2 tbsp mayo (use regular or light mayo)
Special Equipment: Square Baking Dish
Preheat oven to 400F/200C.
Spray individual casserole dishes with non-stick spray or olive oil (use one large casserole dish if you don’t have individual ones.) Remove the fish fillets from the refrigerator and let them come to room temperature while the oven heats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used. Spread the crust evenly over each piece of fish, then bake for 10-15 minutes, or until fish is done and the crust is starting to get lightly browned. Serve hot and wait for compliments.
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