Ingredients: A B Gf Ef
(Serves 2)
- 2 halibut fillets, about 5 oz. each
- 2 medium potatoes
- 4 Tbsp. basil pesto (see my recipe)
- 3-4 Tbsp. of EVOO
- 1 Tbsp. of pine nuts
- Himalayan salt
Preheat the oven at 400 F.
Cover a baking pan with a piece of parchment paper, big enough to be closed loosely around the halibut.
Make the basil pesto according to my recipe or, if you have frozen some, thaw it at room temperature.
Peel the potatoes and slice them very thinly.
Grease the center part of the parchment paper with oil, spread the potatoes on it, each slice slightly overlapping the next one. Grind the Himalayan salt on the potatoes.
Lay the halibut fillets on the potatoes, spread the pesto on fish, scatter the pine nuts on it, and drizzle with the remaining oil.
Close the paper loosely around the halibut, but tightly at the seams so that the heat cannot escape while the fish is cooking.
Bake for 20-25 minutes. Carefully open the paper, starting form the top, to let the steam evaporate for a few seconds.