Pan Roasted Halibut With Wilted Butter Lettuce, Fresh Spring Peas, And Pine Nuts
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Pine NutDirections:
1
Preheat oven to 450 degrees F
2
For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze
3
In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt
4
Place the blended mixture in a fry pan and hold over a low flame to warm
5
For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling
6
Add the remaining 1/2 cup pine nuts and the reserved lemon zest
7
Remove from the heat and let stand
8
Season the halibut fillets generously with salt and pat dry
9
In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke
10
Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan
11
Immediately return the pan to the heat and let cook for 1 1/2 minutes
12
Place the pan in the oven to continue cooking for 3 to 4 minutes
13
In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles
14
Add the butter lettuce, peas, and a pinch of salt
15
Fry quickly until wilted, about 2 minutes
16
Distribute the vegetables evenly in the center of 4 plates
17
Ladle the pine nut sauce around
18
Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate
19
Generously spoon the bagna cauda over the fish and around the plate