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Pan-fried halibut with summer veg broth

Pan-fried halibut served in a light broth with orzo pasta, peas and green vegetables in a white bowl

Pan-fried halibut with summer veg broth

Name: Pan-fried halibut with summer veg broth
Total time: 20 min
Yield: Serves 2
Cuisine: British
Ingredients: olive oil; 1 shallot diced; 600ml (or enough to cover the veg) vegetable stock; 300g summer veg shredded Savoy cabbage etc.); 50g like orzo or campanelle small pasta; 2 fillets halibut or other sustainable white fish approx 100g each; 2 tsp butter

Published: December 19, 2014 at 2:33 PM

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Serves 2

A little effort

Total time: 20 mins

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Quick recipe for halibut. Light and fresh pan-fried fish served in a summery vegetable broth. Using orzo, the short pasta makes it more satisfying.

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Ingredients

Nutrition

olive oil
1 shallot

diced
600ml (or enough to cover the veg) vegetable stock
300g summer veg

shredded Savoy cabbage etc.)
50g like orzo or campanelle small pasta
2 fillets halibut or other sustainable white fish

approx 100g each
2 tsp butter

Nutrition: per serving

kcal353
fat14.9g
carbs22.4g
fibre7.8g
protein28.3g
salt1.2g

Method

step 1

Heat 1 tbsp oil in a pan, fry the shallot for one minute, add the vegetable stock and bring to the boil. Add the veg (except the peas) and pasta. Simmer for 5-8 minutes until the greens have softened a little but the pasta still has bite. Add the peas during the last minute.
step 2

Season the halibut and heat the butter in a frying pan. Fry for 2 minutes on each side until golden, the fish starts to flake and is cooked through. Season and divide into shallow soup bowls. Add the halibut.

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