Roasted Halibut with Pickled Beets
Serves: 8
 
You can make the breadcrumbs needed in this recipe up to 2 days ahead.
Ingredients
  • 2 slices slightly stale whole-wheat or rye bread
  • 4 teaspoons extra-virgin olive oil, or canola oil, divided
  • ½ cup finely chopped shallot
  • ⅓ cup fresh lemon juice
  • 2 teaspoons butter
  • 1 tablespoon capers, rinsed
  • 1kg Halibut, or other firm-fleshed fish cut into 8 pieces
  • ¼ teaspoon salt
  • 450g sliced pickled beets, drained and diced
Instructions
  1. Preheat oven to 220 degrees C. Coat a 9-by-13-inch baking dish with cooking spray.
  2. To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
  3. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
  4. Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
  5. Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/944-2/