Olive Magazine

Halibut, purple sprouting broccoli, preserved lemon

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal378
fat15.8g
saturates0g
carbs19.9g
sugars0g
fibre6.3g
protein39.5g
salt1.2g
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Ingredients

  • 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

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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