• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Halibut Baked in Parchment with Pistachio Mint Pesto Recipe

    30 mins | Yield | March 28, 2016 | Updated: January 14, 2019 by Kita

    Halibut Baked in Parchment with Pistachio Mint Pesto Recipe

    Jump to Recipe Jump to Video Print Recipe
    • Facebook
    • Pin It
    • Yummly

    This post may contain affiliate links. Please read my disclosure policy

    Feel fancy with this date night halibut recipe baked in parchment and slathered in a fresh pistachio mint pesto. It’s 20 minutes of meal prep for a 5-star quality supper, plus I am pretty sure with an effort like this, you are going to earn some brownie points. Quickly adapted for Whole30, this one is healthy but doesn’t lack any flavor and the presentation is worthy of an insta-snap no matter how cool you really are.

    Halibut Baked in Parchment with Pistachio Mint Pesto Recipe | Kita Roberts GirlCarnivore.com

    It’s hard not to crush hard on Andie Mitchell. She’s hot, funny, and into books. Plus, girl can cook. Truth though? I didn’t know who she was until a year ago when my foodie BFF said we should have her on the podcast. Sure, why not? I didn’t buy her book, I didn’t google her, listen to her TED talk, I didn’t even read her blog. I did, however, join my homeslice in a panel where Andie was talking at a food thing in Seattle and realized she was kind of cool. Quirky honest fun, the kind of person I can relate to. We stood against a wall in a crowded hallway where I was radiating uncomfortable vibes feeling out of my element and chatted for a minute.

     

    So, I picked up her recently published memoir, It was Me All Along, and read. It was a little fuu-fuu and totally not my thing and I ate it up. From one page to the next I related, understood, and empathized with every single word on the page. I tasted the amazing fresh ricotta swirled into the hand rolled pasta in Italy and felt the heartbreak that comes from being the child of a parent struggling, and finally losing, the never ending battle with addiction. And the guilt and issues that layers on too. It was one of those moments where I wanted to call this pretty much stranger to me while I was 30000 feet in the air and be like, “Holy crap, I totally get it. Let’s get a beer and a biscuit!” because you are convinced you could really be besties too. Pajama parties and everything.

    So, either Andie’s writing is that good, or we are destined to be actual friends some day. But, I was lucky enough to be on her radar (ok, at least her publishers radar) to taste test her new cookbook before it arrived on shelves 3/29/16, at a perfect time for myself, as I am going through a personal struggle with food right now. Eating int he Middle, A Mostly Wholesome Cookbook, is just what I needed to flip through and find inspiration it.

     

    It reads like a well-written novella with chapters and snippets of Andie’s signature layered journaling luring you back into the kitchen with intros and anecdotes that deliver aromas and flavors right to your senses making it impossible to not want to cook from this book. As for me, I flipped through and dog-eared the recipes I could try right away, this halibut recipe jumping out at me while on the Whole 30, but am excited to circle back and taste test a few more like the Meatloaf Burgers with Frizzled Onions, Beef Puttanesca, or even this kick ass breakfast egg salad.

    Halibut Baked in Parchment with Pistachio Mint Pesto Recipe | Kita Roberts GirlCarnivore.com

     

    Halibut Baked in Parchment with Pistachio Mint Pesto Recipe | Kita Roberts GirlCarnivore.com
    Print Recipe Pin Recipe
    0 from 0 votes

    Halibut Baked in Parchment with Pistachio Mint Pesto

    Feel fancy with this date night halibut recipe baked in parchment and slathered in a fresh pistachio mint pesto. It's 20 minutes of meal prep for a 5-star quality supper! 
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Calories: 829kcal

    Ingredients

    for the Pistachio Mint Pest

    • ¼ cup fresh flat leaf parsley
    • ¼ cup fresh mint leaves
    • 2 tbs olive oil
    • 3 tbsp shelled unsalted pistachios
    • 2 garlic cloves
    • ¼ tspn salt
    • 2 tbsp grated Parmesan cheese*

    for the baked Halibut

    • 1 medium shallot sliced
    • 1 large zucchini cut into matchsticks
    • 1 summer squash cut into matchsticks
    • 2 carrots peeled and cut into matchsticks
    • 1 red pepper stemmed, seeded and cut into matchsticks
    • ¼ cup dry white wine or chicken broth
    • 4 6 oz halibut fillets of even thickness and size for even cooking times
    • salt and pepper
    • 4 tspn unsalted butter
    • 3 tbsp lemon zest
    • 1 lemon sliced

    Instructions

    Prep the pesto:

    • Pulse the parsley, mint, olive oil, pistachios, garlic, and salt until smooth in the bowl of your food processor. Scrape down the sides and pulse once or twice more to be sure no large chunks remain (I added a little more olive oil). Spoon into a bowl and mix with the cheese if using. Cover and set aside.

    Cook the fish

    • Heat the oven to 450 degrees F. Arrange 4 12" sheets of parchment paper on a clean work surface. Arrange the squash, carrots, and peppers in the center of each sheet. Top with some scallions. Add 1 tbs of wine/broth to each mound of veggies. Nestle the halibut in the center of each and season with salt and pepper. Divide the lemon zest and butter evenly between the halibut portions and lastly, top with a few slices of lemon.
    • Arrange another single sheet over each of the portions. Fold up the edges, crimping tightly, to create a nice sealed little packet, about 7 or 8 inches long.
    • Place on a baking sheet and cook for 15 minutes, until the fish is cooked through and fakes easily with a fork.
    • Serve the fish on plates in the packet. Allow a moment before unwrapping, as the steam can be really hot! After opening the packets, spoon the mint pesto over top of each filet if desired.

    Notes

    This is one of those meals that flys together if you do the prep work ahead of time. Once the chopping is done - this halibut baked in parchment with pistachio mint pesto comes together quick and is the perfect date night diner! To adapt this halibut recipe for #Whole30, omit the cheese in the pesto and use ghee instead of butter for the fish. Be sure to use approved chicken broth in place of the wine. This was great paired up with roasted Brussels sprouts or a fresh spinach salad.
     
    Eating in the Middle

    Nutrition

    Nutrition Facts
    Halibut Baked in Parchment with Pistachio Mint Pesto
    Amount Per Serving
    Calories 829 Calories from Fat 441
    % Daily Value*
    Fat 49g75%
    Saturated Fat 15g94%
    Cholesterol 181mg60%
    Sodium 304mg13%
    Potassium 2684mg77%
    Carbohydrates 43g14%
    Fiber 14g58%
    Sugar 18g20%
    Protein 60g120%
    Vitamin A 26930IU539%
    Vitamin C 298.3mg362%
    Calcium 201mg20%
    Iron 4.2mg23%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Halibut Baked in Parchment with Pistachio Mint Pesto Recipe | Kita Roberts GirlCarnivore.com

     

    Sign Up for Emails and Never Miss a Bite

    Still Hungry?

    Me too

    • Pinterest
    • Facebook
    • Flipboard
    • Yummly

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Previous Post: « Perfect Pan Seared Porterhouse with Stroganoff Sauce and Fried Onions
    Next Post: Take grilling from Gas to Coal in 60 seconds with the Char Broil Gas and Charcoal Grill Combo »

    Reader Interactions

    Comments

    1. Andie Mitchell says

      March 30, 2016 at 10:16 am

      Kita. Oh my WORD. This post is so much more than I could ever ask for. It’s beautiful, meaningful, honest, and so full of heart. Thank you so, so much! Thank you!
      You and I need to get together as soon as possible!
      All my love,
      Andie

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts Girl Carnivore

    I’m Kita, the meat maven for GirlCarnivore. I’m a freelancing creator, recipe developer, photographer, and world traveling food junkie. More about Kita

    Craving Something?

    Get the HookUp!

    Check out our easy to follow Recipe Web Stories

    Fan Favorites

    • BBQ Smoked Brussels Sprouts with Bacon Recipe by Kita Roberts on GirlCarnivore.com
      BBQ Glazed Smoked Brussel...
    • Flat lay of sliced homemade pastrami
      Smoked & Steamed Hom...
    • Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore
      Perfect Oven-Roasted Rack...

    Easy Slow Cooker Recipes

    Slow Cooker Chicken Teriyaki

    Slow Cooker Balsamic and Honey Pulled Pork Sliders | Kita Roberts GirlCarnivore.com

    Slow Cooker Balsamic and Honey Pulled Pork Sliders

    BBQ Brisket Tacos with Dubliner Cheese Sauce | Kita Roberts GirlCarnivore.com

    BBQ Brisket Tacos with Dubliner Cheese Sauce

    Slow Cooker Sweet Chili Chicken Wings

    Slow Cooker Asian Pork Ribs | Kita Roberts GirlCarnivore

    Slow Cooker Ribs | Asian Pork Ribs

    Thai Chicken Stew | Kita Roberts GirlCarnivore.com

    Thai Chicken Stew

    Stay Up to Date

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore

    Copyright © 2021 Girl Carnivore • Privacy Policy

    • 70