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
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
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
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
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
