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Panko Crusted Halibut with Pesto

Yields 2 servings


2 4–6-ounce halibut filets

½ teaspoon Kosher salt

Ground black pepper

2 tablespoons Basil Pesto Spread

½ cup panko breadcrumbs

¼ cup grated Parmesan

¼ fresh parsley leaves, chopped

2 tablespoons Gran Mendoza Olive Oil


Preheat the oven to 425 degrees Fahrenheit. 

Dry the halibut well with paper towels and transfer to a parchment lined baking sheet.

Season the fish with salt and pepper and spread a tablespoon of the basil pesto onto each halibut filet. 

In a small bowl, add the panko breadcrumbs, parmesan cheese, chopped parsley and olive oil and stir to combine. 

Layer the panko mixture onto of the halibut, gently pressing down. 

Bake the halibut for 10-12 minutes until the halibut is just cooked through and panko is lightly golden brown. 

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen