Halibut in Garlic Flower Pesto Crust

• 360 g (4 fillets) of halibut, without skin and cut into 4 pieces

For the pesto

• 60 ml (1/4 cup) olive oil
• 500 ml (2 cups) kale (without the stem), sliced
• 80 ml (1/3 cup) grated Parmesan cheese
• 60 ml (1/4 cup) garlic flower seasoning
• 30 ml (2 tbsp) cider vinegar
• 30 ml (2 tbsp) sunflower seeds, shelled, unsalted
• Salt and ground pepper