We’re back to regular photography sadly, but I do have a new cookbook and so far its a good one! The Hungry for Change cookbook is rocking my world right now! Remember the last time I did halibut and I said I would never do it again? This recipe changed my mind!
1 medium beet, finely diced (equal to roughly 1 cup)
1 clove garlic, diced
1/2 cup hemp seeds
Juice of two lemons, plus thin lemon slices as needed
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil, plus additional for the fish
1 pound halibut, cut into 4 fillets (or any wild-caught fish, such as cod or haddock)
1 to 2 teaspoons unrefined sea salt
Freshly ground black pepper
2 large handfuls of lettuce greens tossed in a mix of olive oil and lemon juice
Preheat the oven to 350 degrees.
To prepare the pesto, place the beet, garlic, and hemp seeds into a food processor (I used my Vitamix blender). Pulse until finely chopped, then add lemon juice and basil, plus salt to taste. Keep processing while drizzling in the olive oil. This pesto is best on the thicker side, so add only enough oil to help puree the mixture. Puree to the smooth consistency of a typical pesto, then set aside.
To prepare the fish, coat fillets with olive oil, salt, and pepper. Place them in an oiled baking dish, covering each fillet with thin slices of lemon. Bake uncovered for 10 to 25 minutes, or until the fillets are cooked through (check with a fork).
To serve, divide the lettuce greens between four serving plates. Top each bed of greens with a baked fillet, then place a scoop of the pesto onto each piece of fish. Serve warm.
This turned out super delish! Halibut is back on my good list. Happy cooking!