Pan-fried halibut with summer veg broth
Serves 2
A little effort
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Quick recipe for halibut. Light and fresh pan-fried fish served in a summery vegetable broth. Using orzo, the short pasta makes it more satisfying.
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- olive oil
- 1 shallotdiced
- 600ml (or enough to cover the veg) vegetable stock
- 300g summer vegshredded Savoy cabbage etc.)
- 50g like orzo or campanelle small pasta
- 2 fillets halibut or other sustainable white fishapprox 100g each
- 2 tsp butter
Nutrition: per serving
- kcal353
- fat14.9g
- carbs22.4g
- fibre7.8g
- protein28.3g
- salt1.2g
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Heat 1 tbsp oil in a pan, fry the shallot for one minute, add the vegetable stock and bring to the boil. Add the veg (except the peas) and pasta. Simmer for 5-8 minutes until the greens have softened a little but the pasta still has bite. Add the peas during the last minute.
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Season the halibut and heat the butter in a frying pan. Fry for 2 minutes on each side until golden, the fish starts to flake and is cooked through. Season and divide into shallow soup bowls. Add the halibut.
