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braised halibut + pistachio gremolata

A braised halibut topped with an herby pistachio gremolata.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Paleo
Servings: 6
Author: the whole smiths


  • 2.5 lbs halibut but into 4-6 fillets
  • 1 C. shelled pistachios lightly toasted
  • 2/3 C. olive oil
  • 1 Tbsp. capers
  • 1/2 C. oil cured olives
  • 1.5 C. parsley
  • 1/2 C. dill
  • 1/2 tsp. chili flakes
  • 2 lemons sliced
  • Salt


  • Preheat oven to 400*
  • Generously season halibut fillets with salt and set aside
  • In a blender or food processor pulse, olive oil, pistachios, olives, parsley, dill, chili flakes and a pinch of salt until is is a salsa / paste-like consistency.
  • Meanwhile prepare oven proof pan by lightly oiling it with olive oil
  • Line pan with lemon slices
  • Place halibut fillets atop of lemon slices
  • Generously heap pistachio mix onto halibut fillets
  • Fill pan with approximately 1 C. of water, enough so that it covers the bottom half of the fish
  • Bake for roughly 15 minutes (depending on thickness of the cut) until fish is cooked through