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    Steamed Halibut on Spinach with Broad Beans and Gnocchi

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    Steamed Halibut on Spinach with Broad Beans and Gnocchi

    The subtle flavours of tarragon and lemon give this dish its elegant taste.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 150ml white wine
    • 4 halibut or turbot steaks, skinned and weighing about 180g each
    • 1 shallot, finely chopped
    • 350g pack fresh Del' Ugo Potato Gnocchi
    • 125g frozen baby broad beans, peeled
    • ½ x 225g bag Waitrose Baby Spinach
    • 150g pot Total 0% Fat Greek Strained Yogurt
    • 1 pack fresh tarragon, roughly chopped
    • For the dressing:
    • Zest and juice of 2 organic lemons
    • 1 tbsp walnut oil
    • Freshly ground black pepper


    1. Pour 100ml cold water and 100ml of the wine into the base of a steamer. Season the fish with pepper and place in the steamer, then cover and steam for 8-10 minutes until the fish just starts to flake and the flesh is opaque.
    2. Meanwhile, pour the remaining wine into a small pan, add the shallot and cook for 3-5 minutes until the wine has evaporated. Reserve.
    3. Place the gnocchi and broad beans in a large pan of simmering water for about 3 minutes. The gnocchi are cooked when they float to the surface. Drain.
    4. For the dressing, whisk together the lemon zest and juice with the oil and dress the spinach. Remove the fish from the steamer and reserve 60ml of the cooking liquor. In a bowl, mix the liquor with the yogurt, tarragon and shallot, and season with pepper. Stir in the gnocchi and broad beans.
    5. Divide the spinach between the centres of 4 warmed plates and top with the fish. Spoon the gnocchi mixture around the edge of the plates. Serve immediately.

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    Cook's tips

    To expose their bright green centres, you need to peel the broad beans. Simply cover with boiling water for 1-2 minutes in a bowl. Drain and peel when cool enough to handle.


    Average user rating

    4 stars