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Halibut with Lentils
Serves 4
Easy
Total time:
Pan fried halibut crusted with hazelnuts sitting on a lentil and broad bean cream.
Skip to 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 1
Preheat the oven to 180C/350F/Gas 4.step 2
Mix the breadcrumbs and hazelnuts together in a bowl and season, to taste, with salt and freshly ground black pepper.step 3
Brush one side of each of the halibut fillets with the mustard mixture, then dredge in the breadcrumb mixture, shaking off any excess.step 4
Heat 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 5
Meanwhile 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 6
Stir in the cream and lentils and cook for a further 4-5 minutes, or until the sauce has thickened slightly. Stir in the tarragonstep 7
To serve, spoon the lentils onto each of 4 serving plates and place a piece of crusted halibut on top. Garnish with the lemon wedges.
