Halibut, purple sprouting broccoli, preserved lemon

  • serves 4
  • Easy

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.



  • panko breadcrumbs 4 tbsp
  • butter
  • halibut 4 × 150g skinless pieces
  • purple sprouting broccoli 250g, trimmed
  • spring greens 250g, stalks removed and shredded


  • preserved lemon 1
  • plum tomatoes 2
  • chives ½ small bunch, finely chopped
  • extra virgin olive oil


  • 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.

Nutritional Information

  • Kcals 378
  • Carbs 19.9g
  • Protein 39.5g
  • Fat 15.8g
  • Salt 1.2g
  • Fibre 6.3g