Halibut with Feta Pesto

Halibut with Feta Pesto
Fishboxer Fishbox HQ from Muir of Ord

A beautifully fresh halibut dish with feta pesto and spring onions.


  • 4 x 110g halibut fillets
  • 1 tsp grapeseed oil
  • 3 spring onions
  • 100g kale
  • stick celery, chopped
  • 50g feta
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper (to taste)


  1. Preheat the oven to 230°C.
  2. Lightly grease a rectangular baking dish with the oil.
  3. Place the halibut fillets into the prepared baking dish and season to taste.
  4. Using a sharp knife, slash several deep cuts in the top of each halibut fillet, being careful not to cut all the way through the fish.
  5. Remove the stems from the kale and roughly chop along with the spring onions and celery.
  6. In a food processor, combine the spring onions, kale, celery and feta and process.
  7. Add the olive oil and pulse until it forms a paste (add more oil as needed to achieve a great consistency).
  8. Season with salt and pepper.
  9. Use a small spoon or your finger to stuff the pesto into the slits in each halibut fillet, filling them with as much pesto as will fit and allowing it to overflow.
  10. Roast the halibut fillets for approximately 15 minutes, until they are opaque at the centre when tested with the tip of a knife.
  11. Allow to cool for 3 minutes before serving.
  12. Serve with a crunchy green salad.

Top Tip: Add pine nuts and pesto to make it a little less bitter.