Olive Magazine
Pan-fried halibut with summer veg broth

Pan-fried halibut with summer veg broth

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal353
fat14.9g
carbs22.4g
fibre7.8g
protein28.3g
salt1.2g
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Ingredients

  • olive oil
  • 1 shallot, diced
  • 600ml (or enough to cover the veg) vegetable stock
  • 300g summer veg, shredded Savoy cabbage etc.)
  • 50g like orzo or campanelle small pasta
  • 2 fillets halibut or other sustainable white fish, approx 100g each
  • 2 tsp butter

Method

  • STEP 1

    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.

  • STEP 2

    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.

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