Wild Halibut with Panazanella

Thu, 5 September 2024

Ingredients:

 

• 2 wild Halibut Fillets 140g each
• 100g Ripe tomatoes
• 50g Sourdough pieces
• 50ml Red wine vinegar
• 10g Anchovies
• 20g olives
• 20g Cucumber
• 50g Baby Potatoes Cooked
• Basil
• Extra Virgin olive oil

 

Method:

 

• Heat a non stick frying pan to hot. Add a splash of oil and seal the halibut fillets on each side. Set the pan aside and keep warm.
• Chop the tomatoes and cucumber and add some sea salt. Leave for 20 mins
• Preheat the oven to 180c, toss the bread with some olive oil and bake for 10 min.
• Whisk the red wine vinegar, olive oil and anchovies in a bowl.
• Toss the Tomatoes ,cucumber and potatoes in the dressing, Finally add the bread and basil to make the panzanella.
• Spoon the Salad on a plate and add the halibut on top to serve.