Halibut is so versatile, especially when paired with some of summer’s quintessential flavors. Our halibut fillets are stuffed generously with pesto, green onions, capers and parsley, then topped with peppers and feta. Roasted to perfection, then garnished with fresh herbs, it’s a bright and delicious summer entrée.
Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 15 min
Ingredients
4 halibut fillets, about 1½ lbs total
pinch salt and pepper
¾ c pesto
2 green onions, chopped
1 T capers, plus more for garnish
2 T fresh lemon juice, divided
2 T flat leaf parsley, chopped, plus more for garnish
½ c roasted red and yellow peppers, chopped
¼ c feta, crumbled
1 pt mixed cherry tomatoes
2 T olive oil
2 T butter, melted
2 T fresh basil, torn
Steps
Preheat oven to 425°. Slit each fillet down middle to create a long pocket in each (do not cut all the way through). Season fish with a pinch of salt and pepper. Combine pesto, green onions, capers, 1 T lemon juice and parsley. Stuff each fillet with approx.. 2 heaping T of filling. Top each with peppers and feta.
Place filets in ovenproof roasting pan or skillet, with tomatoes added around pan. Drizzle olive oil and butter over all. Bake until fish flakes in center, about 15 min. Garnish with basil and more parsley and capers, as desired.
