Entree: Roasted Pacific Halibut

Posted on September 25, 2013

With Salsa Verde and Vegetables

Ingredients

4 6-ounce portions of halibut fillet with the skin on, at room temperature

• 4 cups blanched and refreshed mixed vegetables – zucchini,
• Fresh shelled beans such as favas or garden peas, baby carrots,
• Scallions, new mini- potatoes, cherry tomatoes, baby golden beets
• 2 tablespoons sweet butter
• 3 tablespoons extra virgin olive oil
• Salt & Pepper to taste
• Vegetable oil

Method

1. Preheat the oven to 475.
2. Season the fish with salt. Heat a ovenproof frying pan, add a little vegetable oil and continue heating until the oil is hazy. Add the fish to the pan, skin side up, and place in the oven for approximately 8 minutes.
3. Put all the vegetables into a large shallow pan, season with salt and pepper and add about ¼ cup of water. Place over heat and warm through. Add the butter and extra virgin olive oil to the pan and swirl to melt the butter.
4. Remove from heat, and add salsa verde to taste, swirling it in to coat the vegetables and make a light flavourful sauce.
5. Tip the vegetables and salsa Verde sauce onto a large serving platter.
6. Remove the fish from the oven, lift off the skin and discard, season the exposed flesh with salt and pepper and brush with salsa verde.
7. Place the fish golden side up on top of the vegetables. Drizzle with more extra virgin olive oil and serve immediately.
8. Place extra salsa Verde in small dishes and serve on the side.
9. Serves four.