Roast halibut with rosemary, shallots & black olives
MasterChef judge and chef John Torode cooks a smart but simple fish one-pot
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- Heat the oven to 240C/fan 220C/gas 9.
- Toss the shallots and garlic together with half the oil in a roasting tin and season (pic 2). Roast for 20 minutes, tossing the veg around a couple of times so it's coated in the oil.
- Take the hunks of fish and rub all over with the rest of the oil and season really well with sea salt and ground black pepper.
- When the shallots have cooked for their 20 minutes, take the tin out the oven, add the olives and rosemary to the tray and toss in the oil to coat. Arrange the fish in the tray so it sits on some of the rosemary then put the rest of the rosemary on top (pic 3).
- Roast for 20 minutes. don't be tempted to open the door as the heat will drop and the fish won't cook properly.
- Take from the oven and leave to rest for 2 minutes. Serve with the garlic mayonnaise.
Halibut
'Chefs love to cook fish on the bone for good reason; it protects the fish from overcooking and adds more flavour to the finished dish. The beauty of a large, flat fish such as halibut is that its bone runs through the centre, with a fat, boneless fillet on either side, so even people who are wary of fish on the bone will love this.'
PER SERVING
655 kcalories, protein 42.4g, carbohydrate 2.7g, fat 52.7 g, saturated fat 7.9g, fibre 3g, salt 1.4 g
Recipe from olive magazine, June 2010.
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Ingredients
- 12 shallots , peeled but root left in tact
- 1 garlic bulb, broken into cloves, but skin left on
- 100ml olive oil
- 4 thick tranches halibut on the bone, about 250g each (see pic 1)
- 200g pitted black olives
- 6 big sticks rosemary
- 6 tbsp good mayonnaise mixed with a clove crushed garlic and a squeeze lemon juice
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Ingredients
- 12 shallots , peeled but root left in tact
- 1 garlic bulb, broken into cloves, but skin left on
- 100ml olive oil
- 4 thick tranches halibut on the bone, about 250g each (see pic 1)
- 200g pitted black olives
- 6 big sticks rosemary
- 6 tbsp good mayonnaise mixed with a clove crushed garlic and a squeeze lemon juice
PER SERVING
655 kcalories, protein 42.4g, carbohydrate 2.7g, fat 52.7 g, saturated fat 7.9g, fibre 3g, salt 1.4 g
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12 August 2010
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26 September 2011
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