Line-caught halibut, expertly pan-seared to achieve a perfectly golden crust while ensuring the interior remains pearlescent, tender, and firm. Served alongside freshly harvested courgettes—meticulously prepared to emphasize their inherent natural versatility—contributing a sweet, vegetal brightness that beautifully complements and elevates the meaty richness and satisfying weight of the fish.
Ingredients (Serves 2)
- 1 Shallot, sliced thin
- 2 garlic cloves, rough chopped
- 2 Courgettes to make noodles
- sea salt and freshly Ground Black Pepper to taste
- 2 tsp lemon zest
- 1/2 cup chopped Italian parsley or basil
- Garnish with sweet cherry tomatoes, Chilli Flakes.
- Grated Parmigiano cheese and a squeeze of lemon
Instructions
- Sear both sides of the fish. until golden. Once both sides are golden, place in the warm oven until cooked through to your liking - roughly 6 minutes. Warm halved cherry tomatoes at the same time.
- Spiralize your courgettes to form noodles.
- In a Large Skillet, heat oil and add shallots and garlic for about 3 minutes. Add courgette noodles and season with salt and pepper. Sauté noodle for 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
- Grate over some fresh parmigiano
