These seared halibut filets are zesty in flavour, and are perfect served with a side of fresh ratatouille!

Lemon and dill halibut with fresh ratatouille

Ingredients:

• 4 filets halibut (5oz each)
• 2 whole lemons (zested and juiced separately)
• 2 tbsp chopped dill
• ½ tbsp coarse sea salt
• 2 tbsp grapeseed oil
• ½ cup small diced red peppers (seeds removed)
• ½ cup small diced yellow peppers (seeds removed)
• ½ cup small diced fennel
• ½ cup small diced green zucchini (seeds removed)
• ½ cup small diced eggplant (seeds removed)
• ½ cup small diced tomato (seeds removed)
• ¼ cup finely chopped shallots
• 1 clove garlic crushed
• ¼ cup basil fresh basil leaves
• 2 cups baby spinach
• 1 tbsp butter

Method:

1. In a small bowl mix the lemon zest, dill and sea salt.
2. Warm one tbsp of the grapeseed oil in a large fry pan over high heat. Place the halibut filets in the pan and brown on one side for approximately one minute, turn in the pan and remove from heat.
3. Pour the lemon juice over the halibut, sprinkle the lemon and dill salt on top and place in a 350F degree preheat oven for five to seven minutes.
4. While the halibut is in the oven, heat the remaining grape seed oil in a large fry pan over medium heat. Sauté the shallots, garlic and fennel, for one minute.
5. Then add the peppers, eggplant, and zucchini. Continue to sauté for another two minutes without colour.
6. Remove from the heat, add the tomatoes, fresh basil and season with salt and pepper.
7. Sauté the baby spinach in the butter over medium heat, then season with salt and pepper.
8. Place the ratatouille on the plate, topped with the spinach, and then the lemon halibut. Serve immediately.

Courtesy Jason Parsons,

www.peller.com

@chefparsons