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Halibut with pancetta peas and lettuce

Halibut isn’t always available and it’s expensive (but not as expensive as steak) so when it’s available, I buy a large piece, portion it up, eat some and freeze the rest. It’s a lovely meaty fish. Take care when cooking as it  is easy to overcook and the meat dries out. You might think that you will want some potato on the side but you really won’t need it as it’s a filling fish.

The halibut can be replaced with a centre cut of cod or hake loin.

4 x 180g halibut fillets, skinned

200g frozen peas

60g unsalted butter

60g pancetta, diced

1 banana shallot, finely diced

50ml vegetable stock

100ml double cream

1 little gem lettuce, shredded

6 radish, quartered

4 spring onions, sliced including the green parts

extra virgin olive oil for frying fish

1 lemon, quartered

Season the halibut fillets and set aside. Bring a pan of salted water to the boil, add 1/3 of the butter, cook the peas for 2 minutes, drain and reserve.

Heat another pan over a medium heat and gently cook the pancetta so it releases the fat and browns. After 7-10 minutes, add another 1/3 of butter and the shallots and cook for 2-3 minutes until the shallots are soft.

Add the stock, bring to the boil then add the cream, salt and pepper and reduce the cream by half. Tip in the peas, lettuce, spring onions, radish, remaining 1/3 butter and stir until well combined and hot. Check the seasoning and leave in the pan while you cook the fish.

In a non stick frying pan or frying pan lined with baking parchment over a medium heat, drizzle some extra virgin olive oil, let the oil get warm then add the fillets. It’s important not to cook the halibut over a harsh heat as it will dry out. Cook for 4 minutes then turn over and cook for a further 4 minutes. Cook for 4 minutes then turn over and cook for a further 4 minutes. Turn the heat off and leave to rest for a couple of minutes in the pan.

Divide the pea mixture between 4 warmed plates, place the halibut on top of the peas, drizzle with extra virgin olive oil and serve with a lemon quarter.

Halibut with pancetta peas and lettuce

Halibut with pancetta, peas and lettuce

Jules
Halibut isn't always available and it's expensive (but not as expensive as steak) so when it's available, I buy a large piece, portion it up, eat some and freeze the rest. It's a lovely meaty fish. Take care when cooking as it  is easy to overcook and the meat dries out. You might think that you will want some potato on the side but you really won't need it as it's a filling fish.
The halibut can be replaced with a centre cut of cod or hake loin.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Course Main Course
Servings 4 people
Calories 478 kcal

Ingredients
  

  • 4 x 180 g halibut, skinned
  • 200 g frozen peas
  • 60 g unsalted butter
  • 60 g pancetta diced
  • 1 banana shallot finely diced
  • 50 ml chicken stock
  • 100 ml double cream
  • 1 little gem lettuce shredded
  • 6 radish quartered
  • 4 spring onions sliced including the green parts
  • extra virgin olive oil for frying fish
  • 1 lemon quartered

Instructions
 

  • Season the halibut fillets and set aside. Bring a pan of salted water to the boil, add 1/3 of the butter, cook the peas for 2 minutes, drain and reserve.
  • Heat another pan over a medium heat and gently cook the pancetta so it releases the fat and browns. After 7-10 minutes, add another 1/3 of butter and the shallots and cook for 2-3 minutes until the shallots are soft.
  • Add the stock, bring to the boil then add the cream, salt and pepper and reduce the cream by half. Tip in the peas, lettuce, spring onions, radish, remaining 1/3 of butter and stir until well combined and hot. Check the seasoning and leave in the pan while you cook the fish.
  • In a non stick frying pan or frying pan lined with baking parchment over a medium heat, drizzle some extra virgin olive oil, let the oil get warm then add the fillets. It's important not to cook the halibut over a harsh heat as it will dry out. Cook for 4 minutes then turn over and cook for a further 4 minutes. Turn the heat off and leave to rest for a couple of minutes in the pan.
  • Divide the pea mixture between 4 warmed plates, place the halibut on top of the peas, drizzle with extra virgin olive oil and serve with a lemon quarter.

Nutrition

Calories: 478kcalCarbohydrates: 12gProtein: 39gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 165mgSodium: 257mgPotassium: 1043mgFiber: 4gSugar: 4gVitamin A: 1276IUVitamin C: 36mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!

Comments (2)

5 from 1 vote

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