ROAST HALIBUT WITH PARMESAN AND SUMMER SHOOT SALAD

Serves 4 THIS week we feature a popular recipe from Andrew Nutter, who says: “Caught around the Scottish coast and waters of the north Pacific, the halibut is the largest of all flat fish with an average weight of around 11-13½ kg, but they can grow as much as 272kg.

“If bought really fresh simply pan sear and serve with just a squeeze of lemon and grinding of sea salt and pepper, or try this simple salad which showcases how tasty the fish can be.” Ingredients: ●●One tbsp olive oil ●●One clove garlic – crushed ●●Four 200g halibut steaks – filleted, skinned and boned ●●Mixed salad leaves ●●One punnet Roma vine tomatoes – halved ●●100g fresh garden peas – podded and blanched briefly ●●One punnet baby herb shoots To finish: ●●50g Parmesan cheese ●●One tsp caster sugar ●●One tbsp white wine vinegar ●●Three tbsp extra virgin olive oil Method: 1. Mix together the olive oil and garlic and drizzle over the halibut steaks. 2. Heat a non-stick frying pan and seal the halibut on both sides until lightly coloured. 3. Remove from the pan and place in a hot oven at 180°C and cook for five minutes or until cooked through. 4. Whilst cooking start to arrange the leaves, peas, Roma tomatoes, and shoots on plates. 5. Remove the fish from the oven.

Finely grate some Parmesan over the top.

Mix the vinegar, oil and sugar together.

Season, drizzle over the salad and finally top with the halibut.