California Walnut Panko Crusted Halibut with Arugula Pesto and Herbed Tomatoes

Walnut Panko Crusted Halibut with Arugula Pesto and Herbed Tomatoes


Flakey halibut fillets are served over a peppery walnut arugula pesto and topped with fresh, lightly dressed tomatoes.

Total Time
40 Mins
Serving Size
1 piece of fish

Total Time

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins


440 cal
Total Fat
35 g
Saturated Fat
9 g
Polyunsaturated Fat
8.75 g
Monounsaturated Fat
15.3 g
80 mg
210 mg
7 g
Dietary Fiber
2 g
Total Sugars
2 g
25 g
Vitamin D
6 mcg
80 mg
1 mg
720 mg


Arugula Pesto

  • 2 1/2 cups tightly packed baby arugula

  • 1/2 cup California walnuts

  • 1/4 cup grated Parmesan cheese

  • 1/4 teaspoon kosher salt

  • 2 cloves garlic

  • 1/3 cup extra virgin olive oil

Herbed Tomatoes

  • 1 1/2 cups halved small cherry or grape tomatoes

  • 1/4 cup snipped fresh basil

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons lemon juice

  • 2 cloves garlic, minced


  • 6 (4-oz.) halibut fillets

  • 1/4 cup finely chopped California walnuts

  • 1/4 cup panko breadcrumbs

  • 1/4 cup butter, softened

  • 3 tablespoons chopped fresh Italian parsley

  • 1/4 teaspoon kosher salt

  • Freshly ground pepper to taste


  1. To prepare pesto, place all ingredients except oil in a food processor. Process to finely chop all ingredients. With the food processor running, slowly add oil and process until smooth.

  2. To prepare herbed tomatoes, stir together all ingredients in a medium bowl.

  3. To prepare halibut, preheat oven to 400°F and line a baking sheet with parchment paper. Pat excess moisture from halibut and place on baking sheet.

  4. Stir together walnuts, breadcrumbs, butter, parsley, salt and pepper in a small bowl. Press equal amounts onto each halibut fillet.

  5. Bake for 10 minutes or until fish flakes easily with a fork and topping is golden brown.

  6. Spread equal amounts of pesto onto the center of 6 plates. Place halibut over pesto and top with tomatoes.