Halibut With Pine Nut and Parmesan Crust

This recipe was printed in our local paper. I tried it last night and had to share it! Halibut caught on longlines from certain regions may be sustainable according to seachoice.org, however, a better choice such as land farmed rainbow trout or Alaskan pollock would probably also be tasty!

• Ready In: 25 mins
• Serves: 4
• Yields: 4 filets

Ingredients

• 1⁄2 cup  crushed pine nuts
• 4  tablespoons  grated parmesan cheese
• 2  tablespoons fresh basil, chopped
• 2  garlic cloves, minced
• 1  tablespoon olive oil
• 4  halibut fillets
•  sea salt

Directions

1. Preheat the oven to 425°F.
2. In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
3. Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
4. Press the pine nut mixture onto the salted fish, patting it down to make it stick.
5. Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
6. I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.