Lunch: Pan-roasted Halibut with Kale Pesto and Cherry Tomatoes Recipe | MyRecipes

Recipe by Julia Rutland Kale pesto and tender tomatoes are the perfect compliment to a flaky, pan-roasted halibut fillet. This easy-to-follow fish recipe looks impressive and can be on your table in less than 30 minutes.

This recipe includes superfoods such as:

Kale, Lemon, Nuts

Health benefits of Pan-roasted Halibut with Kale Pesto and Cherry Tomatoes Recipe | MyRecipes

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 garlic cloves
2 tablespoons toasted pine nuts or almonds
4 cups lightly packed torn kale (ribs removed)
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
1/4 cup shredded Parmesan cheese
1 to 2 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided
4 (6-ounce) halibut fillets, at least 1 inch thick
1 pound small cherry tomatoes, halved

Instructions

Preheat oven to 400 °. Place garlic and nuts in a food processor; process until finely chopped. Add 2 cups kale, 1/2 cup olive oil, cheese, and lemon juice. Pulse 3 or 4 times. Add remaining 2 cups kale and 1/2 teaspoon each salt and pepper; process until blended.
Heat remaining 1 tablespoon oil in a heavy ovenproof skillet over medium-high heat. Sear halibut 2 to 3 minutes or until golden brown. Remove from heat. Turn fillets over, and place tomatoes around fish in pan. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
Bake 7 to 10 minutes or until fish is flaky and tomatoes are tender. Top fish with kale pesto.

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