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Roasted spiced halibut with Puy lentil salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To make the halibut, place the spices, chilli flakes and sesame seeds into a pestle and mortar and pound together.

  3. Season the halibut with salt and freshly ground black pepper and rub all over with the spice mixture.

  4. Heat the olive oil in an ovenproof frying pan over a high heat and add the halibut skin-side down to cook for one minute, until golden. Turn the halibut over and place in the oven to roast for 7-8 minutes, or until cooked through.

  5. To make the Puy lentil salad, heat the oil in a large frying pan over a medium heat. Add the garlic, pepper and shallot and fry until soft

  6. Add the lentils, stir well and continue cooking for one minute.

  7. Increase the heat and add the red wine. Boil the liquid to reduce by half, then add the stock and reduce the heat to simmer for 15 minutes, until the lentils are cooked through. Season, to taste, with salt and freshly ground black pepper.

  8. To serve, place a pile of the lentils into the middle of a warm plate and top with the spiced halibut.

Ingredients

For the spiced halibut

  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper
  • 1 tsp dried chilli flakes
  • 1 tsp sesame seeds
  • 100g/3½oz halibut
  • salt and freshly ground black pepper
  • 1 tsp olive oil

For the Puy lentil salad

  • 1 tsp olive oil
  • 1 garlic clove, finely chopped
  • ½ red pepper, finely chopped
  • 1 banana shallot, finely chopped
  • 250g/9oz Puy lentils
  • 150ml/5fl oz red wine
  • 300ml/10fl oz hot chicken stock
  • salt and freshly ground black pepper

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