Halibut Stuffed With Kale and Feta Pesto

Name: Halibut Stuffed With Kale and Feta Pesto
Total time: 38 min
Yield: 6 servings
Ingredients: 1 teaspoon grapeseed oil; 6 pieces skinless halibut fillets; 1 to taste Kosher salt and black pepper; 2 pieces scallions; 2 cups kale; 1 rib celery; ¼ cup feta cheese; 1½ tablespoons extra-virgin olive oil

A delicious and healthy main dish featuring fresh halibut fillets stuffed with a vibrant pesto made from kale, feta cheese, and scallions. This elegant seafood dish serves as a perfect protein-rich dinner option.

6 servings

38 min

Published October 4, 2025

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Ingredients

•1 teaspoon grapeseed oil
•6 pieces skinless halibut fillets
•1 to taste Kosher salt and black pepper
•2 pieces scallions
•2 cups kale
•1 rib celery
•¼ cup feta cheese
•1½ tablespoons extra-virgin olive oil

Cooking Instructions

1.
Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
5 min
2.
Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.
5 min
3.
In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
10 min
4.
Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.
18 min

Cooking Instructions

Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.

5 min

Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.

5 min

In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.

10 min

Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.

18 min