Pan Seared Halibut with Roasted Vegetables

Photo by Peter Wendt on Unsplash

Often people feel like they can over serve fish during the warmer months as it’s a favourite for a gorgeous, light lunch. Whether it’s a juicy Nicoise salad or delectable salmon and vegetables, it’s known among chefs and food bloggers that fish is mainly prepared in summer.

As I love eating fish all year round, I have decided to come up with a delicious halibut recipe that is worthy of the coziest of winter nights, filled with warmth and seasoned roasted winter vegetables.

Halibut is the largest of all flatfish and is available mostly in steaks, fillets and cutlets. Its a firm, meaty white flesh has a delicious flavour when cooked lightly with olive oil. For the best results in the recipe, you will need to use Pacific Halibut Steaks.

This meal is the perfect winter warmer and something the whole family will enjoy both preparing and eating. Find a detailed recipe below:

Serves: 4

Recipe: Seafood

Time: 15 Minutes Prep and 45 Minutes Cook

Ingredients

4 6 oz. Halibut fillets
24 small new potatoes

5 sliced medium carrots
4 chopped white onions

2 peeled medium parsnips

1 peeled medium butternut squash

2 tbsp of pesto

To Season
olive oil

Thyme

rosemary
salt & fresh ground pepper

Instructions

1. Preheat the oven to 375°F and chop all of the vegetables into 1-inch sized pieces.
2. Once chopped, place the new potatoes, carrots, onions, parsnips and butternut squash into a large roasting pan. Season with the olive oil, thyme, rosemary, salt and fresh ground pepper.
3. Place the vegetables in the oven and roast for 45 minutes (or until they start to become chargrilled).
4. About 30 minutes into the vegetables are roasting, you can begin to prepare the fish. In a large skillet pan, heat around 1 tablespoon of olive oil at a medium temperature. Lightly brush each side of your Halibut steaks with a thin coating of olive oil, then lightly season them with the salt and pepper.
5. Once seasoned, place the halibut into the heated skillet with the skin side facing down. Wait until the skin is nice and crisp – approximately 4 minutes – then turn to cook on the other side. When cooking the second side, it should only need around 2 minutes more to be cooked through.
6. If needed, remove the skin with a fork (optional) and transfer to four plates.
7. To make a sauce that accompanies the halibut, mix the 2 tablespoons of pesto with 1 teaspoon of olive oil and place in small ramekins alongside the halibut.
8. Once the vegetables have roasted, sprinkle with one last seasoning of rock salt and serve with the fish and pesto sauce. Alternatively, the vegetables can be served ‘family style’, where everyone serves up their own at the dinner table.

Do you love eating fish dishes in winter? Which are your favourite? Let me know if you try this recipe and don’t forget to share your photos with me on social media!