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Halibut, purple sprouting broccoli, preserved lemon

Published: March 25, 2015 at 3:08 PM

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serves 4

Easy

Total time: 45 mins

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This recipe for halibut, purple sprouting broccoli, preserved lemon comes from Angela Hartnett's Café Murano. The preserved lemon adds a real freshness to this dish. Plus, it's under 500 calories.

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Ingredients

Nutrition

• 4 tbsp panko breadcrumbs

• butter

• 4 × 150g skinless pieces halibut

• 250g purple sprouting broccoli

  trimmed

• 250g spring greens

  stalks removed and shredded

dressing

• 1 preserved lemon

• 2 plum tomatoes

• ½ small bunch chives

  finely chopped

• extra virgin olive oil

Nutrition: per serving

• kcal378
• fat15.8g
• saturates0g
• carbs19.9g
• sugars0g
• fibre6.3g
• protein39.5g
• salt1.2g

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Method

• step 1

  To make the dressing, scrape out the pulp from the lemon and discard then dice the peel. Put the tomatoes into boiling water for 5-10 seconds then transfer straight into iced water. Leave to cool, then peel, scrape out and discard the pulp and seeds and dice.

• step 2

  Put the lemon, tomato, chives, 2 tbsp olive oil and some seasoning in a bowl and toss.

• step 3

  Melt a knob of butter in a pan, add the panko breadcrumbs and fry until light golden brown. Drain on kitchen paper.

• step 4

  Heat a frying pan, add a little olive oil, and put the fish in skinned side down for 3-4 minutes. When the fish starts to turn a light golden colour turn and cook for another 3-4 minutes.

• step 5

  While the fish is cooking, simmer the broccoli in boiling water until tender and in a separate pan cook the spring greens in a little butter until softened.

• step 6

  Spoon the broccoli and spring greens onto plates, sit the halibut on top, dress with lemon and tomato dressing and garnish with toasted breadcrumbs.

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