15 May 2010
2 slices of halibut on the bone, each weighing 200g/ or 2 pieces of halibut fillet keep skin on, easier to handle
Salt and freshly ground pepper
60ml olive oil
20 asparagus spears, trimmed and halved widthways/ or leave whole and split the lower stems
12 spring onions, trimmed and halved lengthways
12 sundried or roasted tomato pieces 16 black olives, stoned and halved.
The Sage Oil
8 fresh sage leaves
1 lemon, zest and juice
100ml olive oil
Serves: 2 hungry people or 4 as part of a large meal.
Source: Blanc Vite
Preheat the oven to 180C
Finely slice the sage leaves, place in a bowl with the lemon zest, juice and olive oil. Set aside to allow the flavours to infuse.
Prepare the asparagus, wash well
Prepare the spring onions
Place the olives and tomatoes in a small bowl.
Place a large pan of water on the hob ready to heat for the asparagus and onions.
When ready cook the fish. Heat a large oven proof frying or saute pan add the olive oil.
Season the fish and place in the hot pan. If using fillets, place flesh side down first.
Fry for 2 minutes then turn and place in the oven to finish cooking.
Bring the pan of water to the boil, salt and add the asparagus spears, boil for about 3 minutes or until al dente. Remove with tongs or slotted spoon. Keep to one side.
Ensure the water is still boiling and add the spring onions. Blanch for about 2 mins, then drain, keep to one side.
Remove the halibut from the oven, it should now be perfectly cooked.
Take out of the pan, place on plate and keep warm.
Place the pan on the hob and heat, add the asparagus, spring onions, olives, tomatoes and sage oil.
Allow all to heat through. Season if necessary.
To serve divide the halibut between the serving plates, pile on the vegetables and pour over the sage oil.
Asparagus, Spring Onions, Tomatoes, Olives with Sage oil warming through.
We had this with cous cous the perfect accompaniment as it soaked up all the delicious lemon and sage oil