Halibut in Garlic Flower Pesto Crust

This recipe is a creation by Isabelle Huot for Kilo Solution Magazine, a 100% free online publication for your enjoyment and your health!


Nutritional value: 339 calories, 23 g lipids, 9 g carbohydrates, 2 g fibers, 26 g protein

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4

 

Ingredients

  • 360 g (4 fillets) halibut, without skin and cut into 4 pieces

For the pesto

  • 60 ml (1/4 cup) olive oil
  • 500 ml (2 cups) kale (without the stem), minced
  • 1/3 cup (80 mL) grated Parmesan cheese
  • 60 mL (1/4 cup) garlic flower seasoning
  • 30 ml (2 tbsp) cider vinegar
  • 30 ml (2 tbsp) sunflower seeds, shelled, unsalted
  • Salt and freshly ground pepper

Preparation

  1. Preheat the oven to 450 ° F (230 ° C).
  2. Heat 15 ml (1 tbsp) of oil in a frying pan and saute kale for 5 minutes.
  3. Using a food processor, reduce all the ingredients in the pesto, including the kale, into a smooth purée.
  4. Coat the pieces of fish with the pesto, then place on a baking sheet covered with parchment paper.
  5. Cook in the center of the oven for 10 minutes or until the fish is cooked.

 

Featured ingredient

Délice à la fleur d'ail produced by À fleur de pot and proudly certified Aliments du Québec.