Halibut with Lentils
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g/7oz breadcrumbs
- 100g/3oz hazelnuts, shelled, toasted, crushed
- salt and freshly ground black pepper
- 4 x 175g/6oz halibut steaks
- 1 tbsp tarragon mustard, mixed with a little water to loosen
- 2 tbsp olive oil
- 1 red onion, peeled, finely chopped
- 1 garlic clove, peeled, crushed
- 1 red pepper, seeds removed, finely chopped
- 1 tbsp broad beans, cooked, shells removed
- 100ml/3fl oz white wine
- 150g/5oz double cream
- 250g/9oz puy lentils, cooked
- 1 tbsp chopped fresh tarragon
- lemon wedges, to serve
Method
- STEP 1Preheat the oven to 180C/350F/Gas 4.
- STEP 2Mix the breadcrumbs and hazelnuts together in a bowl and season, to taste, with salt and freshly ground black pepper.
- STEP 3Brush one side of each of the halibut fillets with the mustard mixture, then dredge in the breadcrumb mixture, shaking off any excess.
- STEP 4Heat one tablespoon of the oil in an ovenproof frying pan and fry the halibut fillets, crumb-side down, for 1-2 minutes, or until crisp. Transfer to the oven to roast for 8-10 minutes, or until the fish is cooked through.
- STEP 5Meanwhile heat the remaining tablespoon of oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the peppers, broad beans and wine and continue to cook the mixture until the volume of the liquid has reduced by half.
- STEP 6Stir in the cream and lentils and cook for a further 4-5 minutes, or until the sauce has thickened slightly. Stir in the tarragon
- STEP 7To serve, spoon the lentils onto each of 4 serving plates and place a piece of crusted halibut on top. Garnish with the lemon wedges.
