Halibut with Pesto Feta

Halibut with Pesto Feta
Fishboxer Michael from HQ

A beautifully fresh halibut dish with pesto and spring onions


  • 1 teaspoon grapeseed oil
  • 4-6 Fishbox halibut fillets
  • Salt and Pepper
  • 3 spring onions
  • 2 cups coarsely chopped stemmed kale
  • stick celery, chopped
  • 1/4  cup crumbled feta cheese
  • 1–2 tablespoons extra-virgin olive oil


Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish

put halibut fillets in the prepared baking dish and season to taste with salt and pepper.

Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.

In a food processor, combine the spring onions, kale, celery, and cheese and process. Add 1 tablespoon of the olive oil and pulse until paste forms, adding oil as needed to achieve a great consistency. Season with salt and pepper.

Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the centre when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.

Serve with your favourite salad 

Top Tip: Taste the Pesto before adding it to the fish as you may want to add more seasoning or add pine nuts and pesto when processing, this will make the pesto a little less bitter.