Kale and Feta Pesto Stuffed Halibut
Serves 2
Ingredients
- 1lb halibut filet
- 1 teaspoon neutral oil (such as grapeseed or canola)
- 2 scallions, white and pale green parts
- 2 cups coarsely chopped stemmed kale
- 1 rib celery, coarsely chopped
- 1/4 cup crumbled feta cheese
- 1–2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450ºF. Using the neutral oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
- Place the halibut fillets in the prepared baking dish and season lightly 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 scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
- 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 center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.
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