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Herb Crusted Halibut with Peppadews
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Herb Crusted Halibut with Peppadews
Sweet and spicy peppadew peppers from South Africa give this dish a vibrant colour; they're available in jars on the grocery shelves. This dish goes well with broccoli or a green leaf salad. You can use turbot or brill as an alternative to halibut.
- Preparation time: 15 minutes to 20 minutes
- Cooking time: 20 minutes
-
Total time:
35 minutes
to 40 minutes
Serves: 4
Ingredients
- For the crumb
- 50g butter
- 50g fresh breadcrumbs
- Finely grated zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- For the fish
- 4 x 150g halibut steaks
- 1 red onion, very finely sliced
- 375g jar Peppadew Sweet Piquant Peppers, drained
- ½ pack fresh rosemary, stalks removed
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
Method
- Preheat the oven to 190°C, gas mark 5. For the crumb, melt the butter in a small pan, then stir in the breadcrumbs, lemon zest and parsley, and season lightly. Allow to cool to room temperature.
- Place the halibut steaks in a large ovenproof dish. Place the red onion, peppers and rosemary over and around the fish, then drizzle with the balsamic vinegar and olive oil. Season well.
- Sprinkle the breadcrumb mixture on top and bake in the oven for 20 minutes, or until the crumb is golden and the fish is opaque and begins to flake. Cover with foil if the peppers or crumb begin to brown too much. Serve immediately.
Cook's tips
You can prepare the dish to the end of Step 2 up to 8 hours in advance. Cover and chill in the fridge until ready to cook.
Comments
This recipe was first published in December 2003.
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