Halibut with a Pine Nut Crust

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.

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

Halibut with a Pine Nut Crust

Recipe barely adapted from and with thanks to Kayln's Kitchen

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Servings: 4 -5 servings

Ingredients

• 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

Instructions

• 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!

Notes

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}

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