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Pesto Halibut

Brittany Carlson


One large filet of halibut (I usually get one pound of fish per person to be safe)


  • 1 lemon, squeezed
  • 1 garlic clove
  • 1/2 cup olive oil
  • 3 tablespoons sunflower seeds
  • 1 cup of packed basil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt 


  • Preheat oven to 375.
  • Combine pesto ingredients into a food processor and blend until smooth. 
  • Line a baking dish with an over sized piece of parchment paper-- make sure the parchment paper is large enough so you can fold the sides over the fish to form a pouch. 
  • Using a knife, cut little 1/2 inch long slits into the fish that are about 1 inch apart up and down the fish. Fill slits with a about a 1/2 teaspoon of pesto. Sprinkle entire fish with salt. 
  • Fold the parchment paper over the fish and twist the ends so the pouch stays sealed shut. 
  • Place in the oven and bake for 20-25 minutes. 
  • Leaving your fish in the parchment paper, transfer parchment paper pocket to a serving plate. Cut into pieces and enjoy!
  • Use leftover pesto for salad dressing or to put on baked vegetables!