Herby Tuscan Halibut
over Roasted Fennel, Bean & Olive Salad
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
This is a fun recipe to cook together. One of you can sear the wild-caught Pacific halibut and roast the fennel. Your sous-chef can prepare a robust yet refined Tuscan white bean salad with fresh basil. That olive-caper vinaigrette? Mamma mia!
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 140g Multicoloured cherry tomatoes
- 1 Fennel bulb
- 14g Basil
- 1 Garlic clove
- 1 Shallot (or onion)
- 398ml White kidney beans (canned)
- 25g Croutons
- 10g Capers
- 40g Olives
- 30ml White balsamic vinegar
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Halibut • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Olive oil
Total Fat
34 g
Saturated Fat
5 g
Sodium
1610 mg
Total Carb
67 g
Sugars
15 g
Protein
58 g
Fibre
22 g
Preparation
Roast the fennel
- Preheat the oven to 450°F.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 14 to 16 min., until tender.
Mise en place
- Meanwhile, halve, peel and thinly slice the shallot; place in a bowl of water.
- Mince the garlic.
- Drain and rinse the kidney beans.
- Halve the tomatoes (quarter if large).
- Pit and roughly chop the olives and capers.
Cook the halibut
- Pat the halibut dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Make the salad
- Meanwhile, pick the basil leaves off the stems; tear the leaves.
- In a large bowl, combine the vinegar, olives, capers, garlic, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the kidney beans, shallot (drain before adding), fennel, tomatoes, croutons and ½ the basil; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the halibut.
- Garnish with the remaining basil. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
