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15 Minute Halibut with Dill Pesto

Makes 2 Servings

Macros: 327 Cal, Fat 20g, Carbs 6g, Fibre 3g, Protein 31g


1/2 cup Parsley (packed)

2 tbsps Fresh Dill (packed)

2 2/3 tbsps Slivered Almonds

1 1/2 tbsps Extra Virgin Olive Oil

1/2 Lemon (juiced)

1/2 Garlic (clove)

Sea Salt & Black Pepper

283 grams Halibut Fillet

3/4 tsp Coconut Oil

4 cups Mixed Greens (or Arugula)


  1. In a food processor, combine the parsley, dill, slivered almonds, olive oil, lemon juice and garlic. Season with sea salt and black pepper to taste and blend well until a thick paste forms. Transfer to a bowl and set aside.

  2. Season halibut with sea salt and black pepper. Heat coconut oil in a cast iron skillet over medium-high heat. Cook fish for 3 to 4 minutes per side, or until golden. Fish should flake with a fork when finished.

  3. Divide mixed greens between plates. Set halibut on the greens and top with a large dollop of pesto. Enjoy!


Nut Free: Use pumpkin seeds or sunflower seeds instead.

Save Time: Blend up the pesto in advance.

More Carbs: Serve it with rice, quinoa or roasted mini potatoes.

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