Herb and Flower-Crusted Halibut Recipe

Herb and Flower-Crusted Halibut Recipe

  • Makes: 4 Servings
  • Ready In: 25 mins
  • Prep Time: 15 mins
  • Cook Time: 10 mins

The herbs and blossoms coating this fish not only look spectacular, but also add a summery flavor to the light broth and peas beneath it.

    Nutritional Information (per serving)

  • Calories: 363
  • Fat: 11g
  • Protein: 44g
  • Sodium: 689mg
  • Carbohydrates: 20g
  • Fiber: 8g
  • Sugar: 7g


  1. 1/2 cup chopped fresh Italian parsley
    1/4 cup chopped organically grown edible flower petals, such as calendula, nasturtiums, roses, or onion or chive blossoms
    2 tablespoons chopped fresh chives
    2 tablespoons chopped fresh basil
    1 tablespoon chopped fresh oregano
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 halibut fillet (1 ½ pounds), cut into 4 pieces
    2 tablespoons olive oil
    1 cup chicken, vegetable, or fish broth
    1/4 teaspoon saffron threads
    2 garlic cloves, minced
    1 pound fresh peas, shelled, or 1 cup frozen peas, thawed
    Variation: Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught, wild fish.


    1. In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
    2. Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
    3. Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth.
    4. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
    5. Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.

Jesse Cool

Jesse Ziff Cool is the author of 7 cookbooks, most recently, Simply Organic. At her home garden and kitchen, Jesse works with Stanford’s Department of Education inspiring elementary student teachers on how to build curriculum from the garden to the table.

Leave a comment

Your email address will not be published. Required fields are marked *