Baked halibut in olive broth

Baked halibut in olive broth
 
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This recipe was uploaded
by tonemid

 
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Ingredients

Ingredients
Method
 
  • 4 boneless and skinless halibut fillets, each weighing 150 g
  • Salt and freshly ground pepper
  • Olive oil
  • 200 g Taggiasca olives
  • 3-4 plum tomatoes
  • Olive oil
  • 2 shallots, sliced
  • 3 garlic cloves, crushed and coarsely chopped
  • 2 strips orange zest
  • 3 peppercorns, whole
  • 100 ml dry white wine
  • 500 ml fish stock
  • 2 parsley stalks
  • 100 ml olive oil
  • 75 g unsalted butter, in bits
  • 200 g cooked broad beans (frozen peas may be used instead)
  • Chervil, finely chopped
  • Freshly squeezed lemon and/or orange juice, to taste
  • Salt
Brush the halibut fillets lightly with olive oil, and season. Bake in the oven on an oiled baking tray at 180 C until opaque.

Pit he olives and reserve the pits. Skin the tomatoes, remove and keep the cores, and dice the tomato flesh.

Gently fry olive pits, shallots, garlic, orange zest and peppercors in in a bit of olive oil until the onions turn soft and translucent. Add tomato cores and wine, and cook until almost all the liquid has evaporated. Pour in the fish stock, add the parsley stalks, and simmer for 10-15 minutes.

Strain the broth into a clean pan. Add the cooked broad beans, stir in the olive oil and the butter, and bring back to the boil. Add olives, tomato dice and chervil. Bring up to the boil again. Squeeze in some lemon and/or orange juice if needed, and season to taste.


To serve:
Ladle the broth into warm shallow soup dishes. Place the fish fillets on top. Garnish with chervil and/or flatleaf parsley.

Baked halibut in olive broth

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This recipe was uploaded by tonemid

 
 
A highly aromatic and hearty fish dish

Method


Brush the halibut fillets lightly with olive oil, and season. Bake in the oven on an oiled baking tray at 180 C until opaque.

Pit he olives and reserve the pits. Skin the tomatoes, remove and keep the cores, and dice the tomato flesh.

Gently fry olive pits, shallots, garlic, orange zest and peppercors in in a bit of olive oil until the onions turn soft and translucent. Add tomato cores and wine, and cook until almost all the liquid has evaporated. Pour in the fish stock, add the parsley stalks, and simmer for 10-15 minutes.

Strain the broth into a clean pan. Add the cooked broad beans, stir in the olive oil and the butter, and bring back to the boil. Add olives, tomato dice and chervil. Bring up to the boil again. Squeeze in some lemon and/or orange juice if needed, and season to taste.


To serve:
Ladle the broth into warm shallow soup dishes. Place the fish fillets on top. Garnish with chervil and/or flatleaf parsley.
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