After the festive holidays, January is usually a time when people try lighter recipes. Fish & seafood will be particularly appreciated if you have had a lot of meat during the holidays. Here is a nice recipe that would make a light meal that is still full of flavour. If you’re not big on Halibut, you can use any firm-fleshed fish for this recipe.
Roasted Halibut with Pickled Beets
Author:
Serves: 8
You can make the breadcrumbs needed in this recipe up to 2 days ahead.
Ingredients
- 2 slices slightly stale whole-wheat or rye bread
- 4 teaspoons extra-virgin olive oil, or canola oil, divided
- 1/2 cup finely chopped shallot
- 1/3 cup fresh lemon juice
- 2 teaspoons butter
- 1 tablespoon capers, rinsed
- 1kg Halibut, or other firm-fleshed fish cut into 8 pieces
- 1/4 teaspoon salt
- 450g sliced pickled beets, drained and diced
Instructions
- Preheat oven to 220 degrees C. Coat a 9-by-13-inch baking dish with cooking spray.
- To make breadcrumbs, <g class=”gr_ gr_50 gr-alert gr_spell undefined ContextualSpelling” id=”50″ data-gr-id=”50″>grate</g> bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
- Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
- Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
- Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
