HOW TO MAKE IT
Cook the rice as the label directs. Drain and set aside in a bowl.
Preheat the oven to 460F / 240C. Line a baking sheet with parchment paper or silicone baking mat.
Combine olive oil, garlic, lemon pepper, salt, thyme, sage and mustard seeds in a small bowl.
Add the zest and juice of half a lime. Rub the halibut fillets with this mixture - use a brush!
Bake in the preheated oven for 12 minutes.
Place the lima beans in a small saucepan over medium heat. Cover with water.
Bring to a boil and cook for 4 minutes. Drain and place in the mixing bowl with the rice.
Stir in the coconut cream. Season to taste with salt and pepper.
To serve, spread a thin layer of pesto on the plates using a brush. Add the halibut fillets.
Garnish with a few leaves of fresh thyme and sage. Serve immediately with a side of coconut rice.