Pan-fried halibut with wild garlic minestrone
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Make the most of foraged wild garlic with this fish and minestrone supper.
Ingredients
For the minestrone
- 50ml/2fl oz olive oil
- 1 onion, finely chopped
- 2 celery sticks, chopped
- 1 carrot, peeled and chopped
- ½ fennel bulb, trimmed and chopped
- 30g/1oz French beans, chopped
- 4 purple sprouting broccoli spears, stalks chopped
- 1 garlic clove, crushed
- 1 Parmesan rind
- 500ml/18fl oz vegetable stock
- small handful wild garlic, roughly chopped
- salt and freshly ground black pepper
For the halibut
- 25g/1oz unsalted butter
- 1 garlic clove, crushed
- 1 fresh rosemary sprig
- 2 halibut fillets (200g/7oz each), skinless and boneless
- salt and freshly ground black pepper
Method
To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured.
Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper.
Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes.
Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through.
Stir the wild garlic into the minestrone and serve with the fish on top.
