Halibut with Pesto
Halibut with pesto is a simple oven-baked fish dinner for two. Thick halibut fillets are spread with green pesto, which keeps the flesh moist, and baked at 200°C for 12 minutes. A squeeze of lemon at the end cuts the richness of the basil and cheese. It needs five ingredients and a single tray, and takes about 25 minutes from start to finish.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 365kcal
Common mistakes with halibut with pesto
Halibut is lean and firm, and it dries out quickly, so most of the work is timing. Check the fish at 10 minutes. Cook it just until the flesh turns from translucent to opaque, and take it out of the oven straight away.
Use a good quality green pesto with a bright colour and plenty of basil. The pesto already contains oil, cheese and salt, so you need very little extra seasoning. If you only have a small jar of pesto, 3 tbsp is enough for two fillets, but the topping will be thinner and the fish a little less moist.
The oven needs to be fully up to temperature before the tray goes in, so switch it on while you prepare the fish.
Step-by-step halibut with pesto
Tap a time to start a timer.
- Preheat and prepare Heat the oven to 200°C (180°C fan), gas 6. Line a baking tray with baking paper. Take the fish out of the fridge and pat the fillets dry with kitchen paper.
- Season Lay the fillets on the tray with a gap between them. Season lightly with salt and pepper and brush with the olive oil.
- Add the pesto Spread 2 tbsp of pesto in an even layer over the top of each fillet, right to the edges.
- Bake Bake on the middle shelf for , depending on thickness, until the flesh is opaque and flakes easily when pressed with a fork. A thermometer in the thickest part should read 55–60°C.
- Rest and serve Leave the fish to rest on the tray for . Serve with lemon wedges and squeeze over a little juice before eating.
What to serve with it
New potatoes with butter and tenderstem broccoli make an easy plate. For other halibut recipes, try pan-fried halibut, or turbot with white wine sauce for a more special dinner.
Common problems and fixes for halibut with Pesto
- The halibut is dry.
- It is easy to overcook lean fish. Check at 10 minutes, and take it out as soon as the flesh is opaque. Thick fillets need up to 12 minutes, thinner ones less.
- The pesto has darkened and tastes bitter.
- Thin or patchy pesto scorches in a hot oven. Spread a thick, even layer all the way to the edges so it shields the fish.
- The fish is watery on the tray.
- Wet fish releases liquid. Pat the fillets very dry before adding the pesto, and do not crowd the tray.
Frequently asked questions about halibut with Pesto
How long do you bake halibut at 200°C?
About 10–12 minutes for fillets 2–3cm thick. The flesh should be opaque and flake easily.
What can I use instead of halibut?
Cod, haddock, hake or pollock fillets of a similar thickness. Cook for the same time and check that they flake.
Can I use red pesto?
Yes. Red pesto gives a sweeter, richer taste. Use the same amount and the same cooking time.
How do I store leftovers?
Cool quickly and keep in the fridge for up to 2 days. Eat it cold in a salad, or reheat gently until steaming hot.
How did you like the recipe?
4.7 / 5 · 54 ratings
