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:
- In a small bowl mix the lemon zest, dill and sea salt.
- 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.
- 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.
- 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.
- Then add the peppers, eggplant, and zucchini. Continue to sauté for another two minutes without colour.
- Remove from the heat, add the tomatoes, fresh basil and season with salt and pepper.
- Sauté the baby spinach in the butter over medium heat, then season with salt and pepper.
- Place the ratatouille on the plate, topped with the spinach, and then the lemon halibut. Serve immediately.
Courtesy Jason Parsons,