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Nut crusted halibut on grilled zucchini with beetroot, chicory and dill salad

February 12th, 2016

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30 min.282 kcal.4 pers.

Ingredients

  • Halibut fillet 240g2  pcs
  • Nut crust mix80  g
  • Zucchini2  pcs
  • Beetroot600  g
  • Chicory3  pcs
  • A bunch of dill1  pcs
  • Lemon1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Maple syrup + extra for the dressing2 tsp.
  • Mustard à l'ancienne1 tsp.

How to do:

Beetroot, chicory and dill salad

  • Wash and scrub beetroots. Grate into a bowl. Wash chicory and cut into 1 cm thin strips. Drizzle with some lemon juice to prevent from discoloring. Wash, dry and chop dill. In a larger bowl, combine a dash of olive oil, mustard and a dash of lemon juice. Season to taste with some maple syrup and a pinch of salt. Combine with chicory and dill and fold in beetroots before serving.

Nut crusted halibut

  • Preheat the oven to 200°C (fan). Drain the halibut fillets and pat dry with kitchen paper.
  • Add the nut crust mix to your food processor. Add a dash of lemon juice and maple syrup and pulse to your liking.
  • Grease an ovenproof dish with some olive oil. Add the halibut fillets and top with the nut crust. Slightly press on. Transfer to the oven and bake for 8-10 min. to your liking.

Grilled zucchini

  • Wash zucchini and cut lengthwise into slices. Heat a grill pan or your contact grill and grill the zucchini slices until well colored.

Serving

  • Arrange the zucchini slices on plates and top with nut crusted halibut. Serve with fresh beetroot, chicory and dill salad on the side.