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Recipe

Roast Halibut with Chimmichurri Butter, Crushed New Potatoes and Garlicky Greens

A Simple Good Friday Fish Recipe
Roast Halibut with Chimmichurri Butter, Crushed New Potatoes and Garlicky Greens

If you are looking for a simple, healthy and delicious fish recipe to impress your family on Good Friday, then give this Halibut recipe a try!

Halibut is high in protein, contains those heart healthy Omega 3s and is rich in micronutrients, such as Selenium, a powerful antioxidant which helps repair damaged cells in the body. It also contains high levels of the following micronutrients:

Niacin – plays a positive role in heart health and even helps prevent heart disease. It can also protect your skin from sun damage, (when it comes out!)
Phosphorus – helps to build bones, regulates metabolism, maintains a regular heartbeat. It is also the second most abundant mineral in the body.
Magnesium – required for more than 600 reactions in your body, including protein formation, muscle movements and energy creation.
Vitamins B12 & B6 – play an essential role in red blood cell formation and proper nervous system function. Vitamin B6 is also beneficial to the central nervous system and may boost brain function!

But enough with the healthy stuff, you should try this recipe because it’s delicious! If you can’t find halibut in time for Good Friday, then you can substitute for Cod, Haddock or another meaty, white fish you enjoy.

The Chimmichurri butter can be made ahead of time and frozen so you can use it with other meals. It’s great with steak and BBQ Chicken too. I always use a good quality butter to make sure it contains the good fats that our body needs. Use the butter in moderation though, as it is high in calories – a serving size of this butter if you are watching your waistline would be about 25 – 30 g (that is a slice as thick as 2 x £1 coins).

Serves: 2 

Preparation Time: 20 minutes, not including making the butter

Ingredients:

2 x 450g Halibut Fillets
400g New Potatoes
300g of Baby Spinach and/or Spring Greens
Olive Oil
Salt and White Pepper (Black Pepper works too)

For the Butter: this makes 10-12 servings and takes about 10 minutes to make

250g Butter, slightly salted. I always go for a good quality one, organic if you must.
3 cloves of Garlic, finely chopped
2 Shallots, finely chopped
1 Red Chilli, finely chopped
10g of Flat Leaf Parsley, finely chopped
10g Coriander, finely chopped
10g fresh Oregano, finely chopped
Note: small packs of herbs come in 30g bags in most supermarkets. If you want to avoid any waste then do 3x this recipe. The butter can be frozen and keeps very well for a few months.

Method for the butter:

Get the butter up to room temperature so it is nice and soft.
Chop all the ingredients and combine well in a bowl.
Lay 3 sheets of cling film out on a flat surface. Put the butter in the middle and roll into a big sausage shape or log of chimmichurri butter.
Store in the fridge or freezer until ready to use.

Making the Dish:

Put the new potatoes onto boil and leave for about 15 minutes, depending on size.
Preheat the oven to 180 degrees centigrade.
When the potatoes are nearly cooked, heat a pan on a medium/high heat and add a couple of tablespoons of olive oil. Add the halibut to the pan, skin side down and leave to cook for around 4 minutes to get a lovely crisp skin that has a golden colour.
Whilst the halibut is cooking, drain the potatoes, return them to their pan and crush

lightly with a masher to the back of a fork. Season with salt, white pepper and a small knob of butter. The butter is optional at this point. Keep warm on a low heat with a lid on the pan.
The halibut skin should be nicely golden by now, so flip it over and put the fish in the oven for 8 – 10 minutes.
When the halibut is cooked get it out to rest.
For the spinach/greens, put a pan on a high heat and add a drizzle of oil before popping the spinach to the pan. It should only take 60 – 90 seconds to cook.

To serve, plate up the potato and spinach and lay the fish on top. Place a slice of the butter on top of the fish and put the plate back into the oven so the butter starts to melt. This should only take about 60 seconds.

Enjoy the buttery, deliciousness with a glass of white wine.

Cheers!

Matt

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