Bacon is everywhere these days, and with good reason – it’s scrumptious! It seems like it was only a matter of time before someone would feature it in a fish dish. Thanks, Vancouver Sun!

Ingredients

4 6-8 ounce halibut filets, skin removed

1 cup (250 mL) packed basil leaves

3/4 cup (180 mL) olive oil (plus extra for drizzling)

1/4 cup (60 mL) pine nuts (plus extra for topping)

1/4 cup (60 mL) shredded parmigiana reggiano

4 slices smoked bacon, slightly crisp

1 clove garlic

Freshly ground black pepper

lemon juice

Directions

Preheat oven to 450 F

To food processor add basil, pine nuts, Parmesan, bacon, garlic, a generous pinch of pepper and a good squeeze of lemon juice.

Begin to pulse while drizzling in oil.

Stop when it’s a nice, wet, pesto consistency.

Lightly salt and pepper halibut filets on top and bottom.

Place on parchment-lined baking sheet and drizzle with olive oil.

Spoon a generous amount of pesto on top of each piece and spread to cover entire top.

Top with chopped pine nuts

Roast 6-8 minutes until opaque.

Makes 4 servings

Posted by websitedev

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