Halibut Stuffed With Kale and Feta Pesto

Ingredients for Halibut Stuffed With Kale and Feta Pesto

• 1 teaspoon grapeseed oil

• 6 skinless halibut fillets, about 170g (185 g) each

• Sale kosher e pepe nero macinato fresco

• 2 spring onions, white and pale green parts, each cut crosswise into 4 equal pieces

• 2 cups (130g / 140 g) coarsely chopped stemmed kale

• 1 rib celery, coarsely chopped

• 30g (35g / 40 g) crumbled feta cheese

• 1–2 tablespoons extra-virgin olive oil

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.

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.

In a mini food processor, combine the spring onions, 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.

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 centre when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.

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