Baked halibut with tomato lecho
Cooking time: 45 minutes
4 servings
Ingredients:
• halibut (steaks) – 600 g.
• bell pepper – 3 pcs.
• tomatoes in own juice – 300 g.
• large red onion – 1 pc.
• carrot – 1 pc.
• garlic – 2 cloves
• olive oil – 50ml.
• cloves – 3 pcs.
• bay leaf – 2 pcs.
• allspice, salt, sugar – to taste
Chop the bell pepper, red onion, carrot, garlic and fry in olive oil until half cooked. Put the vegetables in a baking dish and pour the tomatoes in own juice. Add the bay leaf, cloves, allspice, salt and sugar to taste. Simmer in the oven for 15 minutes at a temperature of 180 degrees. Then put the halibut steaks seasoned with salt on top of the lecho and bake for 20 minutes in the oven at 180 degrees.
Place the ready dish in portions on plates.
Bon Appetit!
Baked halibut fillet with quinoa and fresh cucumber tartare
Cooking time: 45 minutes
4 servings
Ingredients:
• halibut fillet – 600 g.
• quinoa – 200 g.
• medium cucumber – 2 pcs.
• orange – 1 pc.
• lemon – ½ pcs.
• olive oil – 50 ml.
• sesame oil – 1 tsp.
• apple vinegar –1 tsp.
• coriander – 2 sprigs
• white pepper, salt, sugar – to taste
Mix the olive oil, white pepper and salt. Brush the halibut fillet with this marinade. Marinate for 10 minutes. Bake in the oven for 20 minutes at a temperature of 180 degrees.
Rinse the quinoa with cold water. Then boil in a large amount of water (400 ml. of water per 200 gr. of cereals). When ready, throw it on a sieve, add olive oil, lemon juice, salt and pepper to taste.
To prepare the tartare, cut the peeled cucumber into cubes, add apple vinegar, sesame oil, orange juice. Add salt and finely chopped coriander. Stir and let stand for 10-15 minutes.
Place the quinoa, halibut fillet and cucumber tartare on a plate.
Bon Appetit!
Pan-seared halibut with tomatoes, white beans, and spinach
Cooking time: 1 hour 20 minutes
4 servings
Ingredients:
• halibut fillet – 600 g.
• shallots – 2 pcs.
• olive oil – 2 tbsp.
• white beans – 200 g.
• dry white wine – 50 ml.
• vegetable broth – 100 ml.
• cherry tomatoes – 20 pcs.
• spinach or arugula – 2 tbsp.
• parsley – 3 sprigs
• salt and freshly ground black pepper – to taste
• slice of lemon – at the will
Fry the shallots in a frying pan with olive oil until transparent. Add the beans and fry all together for 2 minutes. Pour in the wine and cook until tender. Then add the broth and cherry tomatoes, then place the pan in the oven and simmer at 200 degrees until the tomatoes begin to bubble and the top layer of beans is browned.
Take the halibut and lightly sprinkle with olive oil, season with salt and pepper. Preheat a frying pan and fry it for 4 minutes on each side, until it becomes crispy on the outside.
Remove the mixture of beans and tomatoes from the oven and add spinach or arugula.
Put the vegetables on a plate, then the halibut and garnish with parsley, lemon zest and a slice of lemon.
Bon Appetit!
