Halibut with a Pine Nut Crust


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Baked Halibut with a Pine Nut, Parmesan, and Pesto Crust - get the recipe at barefeetinthekitchen.com

Declared “the best fish dinner ever” by my boys; this baked Halibut with a Pine Nut Crust is one of my favorite meals too. The first time I made this recipe, 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 was so delicious.

Lemony Garlic and Herb Halibut is a quick and easy weeknight meal. Toss it in the marinade mid-afternoon and then under the broiler just before you are ready to eat.

Serve this Pine Nut Crusted Halibut with Rice Pilaf , Crispy Brussels Sprouts, Hasselback PotatoesZucchini Ribbons, or any of your favorite salads and side dishes. The fish is certain to impress both family and friends.

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Or try this fresh and light Grilled Ono. Mild flavored and simple to grill.

Halibut with a Pine Nut Crust {the fish recipe that even my pickiest eaters love} - get the recipe at barefeetinthekitchen.com

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Halibut with a Pine Nut Crust

Recipe barely adapted from and with thanks to Kayln's Kitchen
Servings: 4 -5 servings


  • 4 white fish filets about 6 ounces each
  • 6 tablespoons pine nuts finely chopped
  • 4 tablespoons Parmesan cheese finely grated
  • 2 large garlic cloves minced
  • 2 teaspoons pesto I've used both parsley and basil pestos
  • 3 tablespoons mayonnaise
  • lemon wedges for serving


  • Let the fish fillets warm on the counter for 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 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!


Halibut, tilapia, cod, grouper, or any other mild white fish will work well with this recipe. Watch your cooking times closely! Depending on the thickness of the fish, the cooking time will vary from 10-20 minutes.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 8-15-12 – recipe notes and photos updated 5-10-15}

ONE YEAR AGO: Chocolate Chip Toffee Bits Ice Cream
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ saving room for dessert says

    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!

    • Mary says

      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!

  2. Geni says

    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.

  3. Chris says

    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.