Pan-fried halibut with summer veg broth
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 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
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.
