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Roast fillet of Halibut with courgette

Wed, 18 April 2018

Roast fillet of Halibut with courgette

Roast fillet of Halibut with courgette, mint and pistachio nut salad

Ingredients

4 180g Halibut fillets  

2 table spoons vegetable oil

2 sprig thyme  

1 lemon

Knob of butter

 

2 courgettes sliced thinly    

2 table olive oil

Shallot thinly sliced

1 cup mint picked and placed in ice water

35g pistachio

 

 

Dressing

80 mls olive oil

2 table spoon capers

3 anchovies finely chopped

Small clove garlic

¼ table spoon Dried chilli

Zest and juice of 1 lemon

 

 

Method

Preheat the oven to 190

 

  1. For the dressing, soak the currant in boiling water for 5 minutes, then drain and chop coarsely. Place in a clean bowl with the rest of ingredients for dressing and set to one side
  2. Heat a griddle pan or bbq. Drizzle the courgettes with a little of the olive oil, season with salt and pepper and grill until charred. Place in a clean bowl and allow to cool. When slightly cooled add the shallot, mint, pistachio
  3. To cook the fish place a medium non- stick pan on a medium heat. Add the oil  and then turbot to the hot pan. Cook for 3-4 minutes until golden and crisp. Turnover and add the thyme and butter, baste the fish for 3 minutes. Off the head and squeeze the lemon
  4. Toss the salad with the dressing. Put halibut on a warm plate with the courgette salad and dress with a little more of the dressing

Watch how it's made below:

 

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