Flaky halibut fillets are topped with a golden California walnut panko crust that adds richness, texture, and subtle nuttiness, then baked until just tender. The fish sits over a peppery walnut arugula pesto that provides freshness, color, and savory depth to the plate. A spoonful of lightly dressed herbed tomatoes adds brightness and acidity, balancing the richness of the walnuts and butter. Together, the walnut crust, vibrant pesto, and fresh tomatoes create a refined yet approachable seafood dish suitable for foodservice, retail, or home kitchens.
2 cups (12 oz or 240 g) Cherry or grape tomatoes, small, halved
¼ cup (½ oz or 15 g) Chopped fresh basil
3 Tbsp (1 ½ oz or 45 g) Extra virgin olive oil
2 Tbsp (1 oz or 30 g) Lemon juice
2 tsp (6 g) Minced garlic
¼ tsp (1 -3 g) Kosher salt
¼ cup (1 oz or 30 g) Finely chopped California walnuts
¼ cup (1 oz or 25 g) Panko breadcrumbs
¼ cup (2 oz or 60 g) Unsalted butter, softened to room temperature, not melted
3 Tbsp (½ oz or 12 g) Chopped fresh Italian parsley
¼ tsp (1-2 g) Kosher salt
¼ tsp (.5 g) Ground black pepper
6 each – 4 oz (120 g) Halibut fillets
1 cup (4 oz or 120 g) California walnuts
5 cups (4 oz or 120 g) Baby arugula, tightly packed
½ cup (1 ½ oz or 40 g) Parmesan cheese, grated
4 cloves (20 g) Garlic
½ tsp (2-5 g) Kosher salt
¼ cup (5 oz or 160 g) Extra virgin olive oil
To prepare the crust, using a spatula, stir together the walnuts, breadcrumbs, butter, parsley, salt, and pepper in a small bowl.
Once combined, use a spatula to press the ingredients together until a homogeneous mixture forms.
Combine the walnuts, arugula, parmesan, garlic, and salt in a food processor. Pulse the ingredients until they are uniformly processed.
Drizzle in the olive oil through the feed tube while running the processor until ingredients are creamy and combined into a thick, but spreadable paste.
Store refrigerated for up to 5 days. Or freeze and small containers to defrost to use as a component within 3 months.
To prepare herbed tomatoes, stir together all ingredients in a bowl. Set aside.
To prepare halibut, preheat the oven to 400°F (200 °C) and line a baking sheet with a nonstick mat or parchment paper.
Pat the halibut dry, season lightly with salt, and place on a lined baking sheet. Press equal amounts of crust, about 1 ½ – 2 Tbsp. (3/4 oz or 20 g per portion) onto each halibut fillet.
Bake for 10 minutes, or until the fish is cooked through (about 140°F/60 °C) and the walnut topping is golden brown.
To serve, spread equal amounts of pesto (1-2 Tbsp. Pesto onto the center of 6 plates. Place halibut over pesto and top with tomatoes ¼ cup (1 ½ oz or 40 g) tomatoes.
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