Broiled Halibut With Ricotta-Pea Puree
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 small
Carrot (quartered lengthwise)1 medium
Red Onion (thinly sliced)3 tbsps
Extra-Virgin Olive Oil1 tsp
Paprika (smoked)1 cup
Ricotta Cheese1 tbsp
Unsalted ButterDirections:
1
Preheat the broiler
2
Line a broiler pan with foil and preheat 5 minutes
3
Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper
4
Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika
5
Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around
6
Broil until the fish is golden and just cooked through, 8 to 10 minutes
7
Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes
8
Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree
9
Divide the puree among plates and top with the fish, carrots, onion and pan juices
10
Photograph by Antonis Achilleos