Line-caught halibut, pan-seared to a golden crust while keeping the interior pearlescent and firm. Served alongside garden courgettes—prepared two ways to highlight their natural versatility—adding a sweet, vegetal brightness that lifts the meaty weight of the fish.
Ingredients
- 8–10 ounces Halibut (or sub for Salmon, tofu, Sea Bass, Cod, Scallops, prawns)
- 1 garlic clove, smashed
- 2 tbsp olive oil
- 1 Shallot, sliced thin
- 2 garlic cloves, rough chopped
- 2 Courgettes to make noodles
- sea salt and freshly Ground Black Pepper to taste
- 2 tsp lemon zest
- 1/2 cup chopped Italian parsley or basil
- Garnish with sweet cherry tomatoes, Chilli Flakes.
- Grated Parmigiano cheese and a squeeze of lemon
Instructions
- Sear both sides of the fish. until golden. Once both sides are golden, place in the warm oven until cooked through to your liking - roughly 6 minutes.
- Spiralize your courgettes to form noodles.
- In a Large Skillet, heat oil and add shallots and garlic for about 3 minutes. Add courgette noodles and season with salt and pepper. Sauté noodle for 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
- Grate over some fresh parmigiano
