Roasted Halibut with Lentil and Semi-dried Tomato Ragu
Friday, 09 March 2012
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Recipe from Home at 7, Dinner at 8 by Sophie Wright (Kyle, 2011) This fish dish is fragrant, fresh, and extremely simple to prepare. You can, of course, use dried lentils to make this recipe and it will only add about 15 minutes to the cooking time, but when you can buy them already cooked and you've had a long day, why bother? If you've got 10 minutes free the day before, there is plenty in this recipe that can be done in advance to make things easier when you come home the following night. Halibut is a meaty, silky smooth fish that is very forgiving to cook and very satisfying to eat. It is great for a special occasion or just when you feel like spoiling yourself.
For the ragù
- 2 cups precooked Puy lentils
- 2 teaspoons Dijon mustard
- 1 red onion, peeled and chopped
- 1/2 cup semi-dried tomatoes, chopped
- 2 sprigs of thyme, leaves only, chopped
- zest and juice of 2 lemons
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- a small bunch of flatleaf parsley, chopped
For the halibut
1 For the ragù, pour the lentils into a small saucepan. Place on low heat and add the Dijon mustard, red onion, semi-dried tomatoes (including their juices), thyme, lemon zest and juice, and the olive oil. Season with salt and pepper and heat for 5 to 6 minutes to let all the flavors infuse. Once the ragù is warmed through, remove it from the heat and add the chopped parsley. Let cool.
- 2 tablespoons olive oil
- 2 boneless halibut fillets, weighing
- 5 1/2-6 ounces each
- juice of 1/2 lemon
- 2 tablespoons pesto or chermoula sauce, to serve
2 Now you can cook the fish. Heat the olive oil in a skillet and add the fish, skin-side down. Season the fish on the flesh side, reduce the heat, and cook until the underside is golden brown, about 8 minutes (depending on the thickness of the fish). Then turn the fish over and pour in the lemon juice. Turn the heat off and let the residual heat in the pan finish off the cooking. The fish can also be broiled or grilled if you prefer (cook for 4 to 5 minutes on each side).
3 When the fish has cooked through and you are ready to serve, place a large spoonful of the cooled lentil ragù onto each plate. Lay the fish over the ragù and top with a spoonful of pesto or chermoula sauce.
If you don't like fish, try this dish with a plump chicken breast. Cook the chicken on the skin side to ensure a lovely crispy finish.
Last Updated ( Friday, 09 March 2012 )