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