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Pesto Halibut

The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. —April Showalter, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 2 tablespoons olive oil
  • 1 envelope pesto sauce mix
  • 1 tablespoon lemon juice
  • 6 halibut fillets (4 ounces each)


  • Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish.
  • Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts
1 fillet: 188 calories, 7g fat (1g saturated fat), 36mg cholesterol, 481mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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Average Rating:
  • randcbruns
    Jun 2, 2019

    This was very good with envelope of pesto. I used premade jarred pesto and it was much better.

  • CarsonGirl
    Apr 21, 2018

    I've tried many TOH recipes, and I would rate most of them excellent or very good. I've never given a negative review--before this. For me this dish was a total failure, and I don't have many of them in my kitchen.I followed the recipe to the T. However, my fish came out very tough. Also, it broke my baking dish (which is rated to go under the broiler at 500 ?F).The idea of pesto and halibut is still appealing, so I will try it in a pan next time.

  • Chefnicole
    Jan 22, 2015

    Made it tonight with Salmon. Family loved it. Even my pickiest eater??

  • tracy24
    Sep 29, 2011

    So good! So easy!

  • parksville
    May 1, 2011

    No comment left

  • kookinmama
    Aug 18, 2009

    So yummy! I added a little more lemon, switched the fish to mahi-mahi and threw in some whole grape tomatoes to roast with it...AWESOME!!

  • voyce
    Aug 16, 2009

    No comment left

  • ggmabev
    May 27, 2009

    very good, I added a little Old Bay seasoning.B.S. from calabasas