Name: Halibut with a tonnato and lemon verbena relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 200 ml extra virgin olive oil; 16 cherry vine tomatoes; 12 lemon segments, ½ cm dice; 2 tbsp fine capers; extra virgin olive oil, to brush; freshly ground black pepper, for seasoning; 4 x 150 g halibut portions; 16 brown anchovy fillets, diced; 2 tbsp basil, ½ cm dice; 1 apple, ½ cm dice; 1 tbsp lemon verbena, ½ cm dice; ½ cucumber, ½ cm dice

Boil the kettle.

Season the halibut with a little pepper, brush a thick bottomed frying pan with a little olive oil and place the fish in.

Pour the boiling water a third of the way up the side of the fish and place a lid on top.

Place this into the oven at 180°C for 6-8 minutes until the fish is opaque, it should be

Halibut with a tonnato and lemon verbena relish

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of