Baked Halibut Recipe
Pistachio – crusted halibut cherry tomato & roasted cherry tomato fregola, romesco sauce.
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Ingredients
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Pistachio-Crusted Halibut
Fregola with Cherry Tomatoes (roasted + fresh)
Romesco Sauce
Finishing & Garnish
Method
Pistachio-Crusted Halibut
- 1
Preheat and prep fillets
Preheat oven to 425°F (220°C). Pat halibut fillets dry with paper towels, season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper. Place a wire rack on a baking sheet and lightly oil the rack to prevent sticking.
- 2
Make pistachio crust
In a food processor pulse pistachios until coarsely chopped (aim for sandy pieces, not a paste). Transfer to a bowl and stir in panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest and remaining 1/2 tsp salt and 1/4 tsp pepper.
- 3
Bind crust and coat fish
Brush the top of each fillet with about 1/2 tsp Dijon mustard and drizzle a little olive oil (about 1/2 tsp) to help adhesion. Press the pistachio-panko mixture firmly onto the top of each fillet to form an even crust layer.
- 4
Bake
Place crusted fillets on the prepared rack and bake for 10-14 minutes, depending on thickness (for 1-inch thick fillets, about 10-12 minutes) until the halibut flakes easily with a fork and internal temperature reaches 130-135°F (54-57°C). If the crust needs more color, broil for 1-2 minutes monitoring closely to avoid burning.
- 5
Rest
Remove from oven and let rest 2-3 minutes. Drizzle a little olive oil over the crusted tops before serving.
Fregola with Cherry Tomatoes
- 6
Roast cherry tomatoes
Preheat oven to 425°F (220°C) if not already. Toss 1 cup cherry tomatoes with 1 tbsp olive oil, a pinch of salt and a grind of black pepper. Spread on a baking sheet and roast for 12-18 minutes until blistered and beginning to collapse. Remove and set aside.
- 7
Cook fregola
In a medium saucepan, bring the stock to a simmer. Add the fregola, reduce heat to maintain a gentle simmer and cook uncovered for 8-12 minutes, stirring occasionally, until al dente and most liquid is absorbed. If needed, add up to 1/4 cup additional hot stock or water to reach desired texture. Drain any excess and return to pan off heat.
- 8
Finish fregola
While still warm, stir into the fregola the roasted cherry tomatoes (reserve any juices), the fresh halved cherry tomatoes, minced garlic, 2 tbsp olive oil, red wine vinegar, chopped basil, and remaining 1/2 tsp salt and 1/4 tsp pepper. Fold gently so roasted tomatoes keep some shape. Taste and adjust seasoning.
Romesco Sauce
- 9
Blend romesco
In a blender or food processor combine roasted red peppers, toasted almonds, stale bread or breadcrumbs, smoked paprika, sherry vinegar, garlic clove, red pepper flakes (if using) and 1/4 tsp salt. Pulse until roughly combined, then stream in 3 tbsp extra-virgin olive oil while blending until smooth but still slightly textured. Taste and adjust salt or acidity with a little more vinegar if needed. If too thick, thin with 1-2 tsp water or olive oil to a saucy consistency.
Finish & Plate
- 10
Arrange fregola
Divide warm fregola with cherry tomatoes among four plates, creating a shallow bed in the center of each plate.
- 11
Top with halibut
Place one pistachio-crusted halibut fillet on top of each fregola bed.
- 12
- 13
Serve
Serve immediately while the fish is warm and the fregola is tender.
