Roasted Pacific Halibut with Summer Vegetables

Roasted Pacific Halibut with Summer Vegetables


Serves 2 people

  • 14oz Pacific Halibut

  • 1 cup cauliflower

  • 1/2 cup of heavy whipping cream

  • 1 oz of pancetta

  • 1 oz of sliced red onion

  • 1/4 cup of fava beans (blanched)

  • 1 bunch of watercress

  • 1/2 oz of salt

  • 1/2 oz of black pepper

  • 1 oz of vegetable oil

  • 1/2 oz Tuscan extra virgin olive oil


  • In a small pot boil cauliflower with cream, salt and pepper.

  • Cook for about ten minutes until cauliflower is soft.

  • Take away from heat and puree.

  • Heat a saute pan and add vegetable oil.

  • Cut halibut into two pieces and season both sides with salt and pepper.

  • Sear the fish on both sides for about two minutes each side until nice and brown,

  • Remove fish from the pan and start cooking the onion, fava beans, pancetta and watercress.

  • Season to taste but be aware that the pancetta is already salty.

  • Start by plating first the cauliflower puree, then add the vegetables, and last the halibut on top.

  • Finish the dish by drizzling the Tuscan oil over the fish.

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