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Fillet of halibut on a fricassee of fresh peas and beans

Martin Blunos from Good Food Live
For a stylish fish dish try Martin Blunos's halibut, served with a tasty medley of peas and beans

Fillet of halibut on a fricassee of fresh peas and beans

Method

1. Preheat the oven to 180°C/gas 4.

2. Lightly season the halibut with salt and freshly ground pepper.

3. Heat a non-stick, ovenproof frying pan on the stove, then add in the butter and olive oil.

4. Add in the halibut. Fry over a low heat for 3-4 minutes on each side, taking care not to over-brown.

5. Transfer the halibut in its pan to the oven and cook for a further 4 minutes.

6. Meanwhile, bring a large pan of lightly salted water to the boil. Add in the mixture of peas and beans and cook for 1 minute; drain (reserving the cooking water), refresh in iced water, drain and set aside.

7. Bring the reserved cooking water back to the boil. Add in the baby onions and cook briskly until tender, around 5 minutes. Drain, reserving 4 tablespoons of the blanching water.

8. Place the blanched onions in a small, heavy-based saucepan. Add in the reserved blanching water, white wine and thyme.

9. Bring to the boil, then add in the blanched peas and beans, shredded lettuce and double cream. Bring to the boil, then reduce the heat and simmer for 1-2 minutes.

10. Season with salt and freshly ground pepper and add in lemon juice to taste.

11. Place the pea and bean fricassee on a serving plate, Top with the halibut and drizzle with a little lemon juice. Serve at once.

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Serves: 1

Prep: 15 min
Cook: 15 min

Ingredients

Ingredients

1 halibut fillet, 175g
salt and fresh ground black pepper
1 tsp clarified butter, (ghee)
1 tsp Olive oil
100g mixture of peas and beans, (podded peas, podded broad beans, mange tout, sugar snaps, French beans)
5 baby onions, peeled
2 tbsp White wine
1 small sprig of Thyme
1 green lettuce leaf, finely shredded
150ml double cream
lemon juice, to taste