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
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