Pan-fried halibut with spinach and walnut pesto

You dont need to resort to take-out when Mark Sargeants delicious fish supper can be on the table in 10 minutes
By Mark Sargeant
Pan-fried halibut with spinach and walnut pesto
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: medium

Ingredients

  • handfuls spinach leaves
  • 1/2 lemon, juice only
  • olive oil, for frying and dressing
  • 1 halibut fillet, skin and bone removed

Spinach and walnut pesto

  • 3 tbsp fresh coriander leaves
  • 3 handfuls spinach leaves
  • 4 tbsp olive oil, plus extra, if necessary
  • 3 cm piece parmesan, coarsely chopped
  • 2 tbsp chopped walnuts
  • 2 tbsp pine kernels
  • 1/2 lemon, juice only

Method

1. For the spinach and walnut pesto: put the coriander, spinach, a pinch of salt and 2 tablespoons of the olive oil into a blender and blend until chopped.

2. Add remaining olive oil, parmesan, walnuts, pine nuts and lemon juice and blend again. Check the mixture if your desired pesto consistency has not been reached, add more oil and blend again.

3. Dress the spinach leaves with half the lemon juice and a drizzle of olive oil.

4. Put the dressed spinach on a plate with a generous amount of pesto on top.

5. Season the halibut with salt and pepper. Heat a little oil in a heavy-based frying pan and, when hot, cook fish until cooked and golden on one side. Turn fish and cook for 30 seconds more.

6. Turn the heat off, drizzle over remaining lemon juice and serve on top of the spinach with a little more pesto on top.

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