Pesto-Baked Halibut
Flaky, tender halibut fillets topped with vibrant basil pesto and baked until golden. This quick, foolproof dinner looks elegant enough for guests but comes together in under 30 minutes with barely any cleanup.
For 4 servings
- prep
Preheat the oven and prep the baking dish.
Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- mix · ~5 min
Make the basil pesto.
1.Combine basil leaves, pine nuts, and garlic in a food processor. Pulse until roughly chopped.2.Add grated parmesan cheese. Pulse again to combine.3.With the processor running, slowly drizzle in 3 tbsp olive oil until the pesto is smooth.4.Add lemon juice, salt, and black pepper. Pulse briefly to incorporate.TIPScrape down the sides of the processor bowl halfway through for even blending. - prep
Season and top the halibut.
Pat halibut fillets dry with paper towels. Arrange them in the greased baking dish in a single layer. Spread pesto generously over the top of each fillet. Scatter halved cherry tomatoes around the fish.
TIPPatting the fish dry ensures the pesto adheres well and prevents steaming. - bake · ~13 min
Bake the halibut until flaky.
Bake in the preheated oven for 12-15 minutes, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 130-135°F for moist, tender halibut.
TIPHalibut cooks fast. Start checking at the 10-minute mark to avoid drying it out. - serve · ~2 min
Rest briefly and serve.
Remove from the oven and let rest for 2 minutes. Serve the halibut with the baked cherry tomatoes and any pan juices spooned over the top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the halibut fillets thoroughly dry so the pesto clings tightly and you get a sear, not steam.
- 2Start checking doneness at 10 minutes; halibut goes from perfectly flaky to dry in under 60 seconds.
- 3Use a digital thermometer: pull the fish at 130-135°F for moist, tender results every time.
- 4Toast the pine nuts in a dry pan for 2 minutes before adding to the pesto for deeper nutty flavour.
- 5Make the pesto up to 3 days ahead and store with a thin layer of olive oil on top to prevent browning.
- 6Let the baked halibut rest for exactly 2 minutes so the juices redistribute and the fillets stay succulent.
- 7For even cooking, choose fillets of similar thickness (about 1 inch) so they finish at the same time.
Adapt it for your goals.
Nut-free
Replace pine nuts with sunflower seeds or pepitas in the pesto. This keeps the texture and richness nut-free, perfect for allergies or school lunches.
dairy free / veganDairy-free / vegan
Omit the Parmesan and use 1 tablespoon of nutritional yeast plus an extra tablespoon of olive oil. The umami and creaminess remain, making it fully plant-based.
low oilLow-oil
Cut the olive oil in the pesto to just 1 tablespoon and add 2 tablespoons of water or vegetable broth. You'll reduce fat while still getting a spreadable pesto.
spicySpicy
Add ½ teaspoon red pepper flakes or one small seeded jalapeño to the food processor when making the pesto. The heat cuts through the rich fish beautifully.
sheet pan mealSheet-pan meal
Add asparagus spears and zucchini slices around the halibut before baking. Everything cooks together in 15 minutes for a complete one-pan dinner.
Why this is on our healthy list.
Lean Protein Source
Halibut is a lean, high-quality protein fish that supports muscle maintenance and repair without excess saturated fat.
Rich in Omega-3s
Halibut provides heart-healthy omega-3 fatty acids, which are linked to reduced inflammation and brain health support.
Antioxidant Boost from Basil
Fresh basil is packed with antioxidants like flavonoids and vitamin K, which help protect cells from oxidative stress.
Vitamin E from Pine Nuts
Pine nuts contribute vitamin E, a fat-soluble antioxidant that supports skin health and immune function.
Lycopene from Cherry Tomatoes
The baked cherry tomatoes provide lycopene, a powerful antioxidant that is better absorbed when cooked with healthy fats like olive oil.
Frequently asked questions
Yes, thaw them completely in the refrigerator overnight and pat very dry before applying pesto. Frozen fish releases more water, so thorough drying is essential.
