Located above Billingsgate Market in London's Docklands
VIEW ALL COURSESPan fried Halibut with Puttanesca Dressing
Ingredients
Serves 44 Halibut steaks
3 tablespoons plain flour seasoned with salt and pepper
25g (1oz) butter
1 tablespoon olive oil
4 red peppers, grilled, seeded and skins removed
2 tablespoons extra virgin olive oil
225g (8oz) cherry tomatoes, halved
12 pitted Kalamata oloves
2 tablespoons capers, drained and roughly chopped
2 tablespoons shredded basil
salt and freshly ground pepper
Description
Prepare the dressing. Thickly slice the red peppers. Heat the olive oil in a pan and add the tomatoes. Cook over a low heat for 2-3 minutes or until the begin to soften, stir in the peppers, olives, capers and basil, warm through and season to taste.
Roll the halibut steaks in seasoned flour. Heat the butter and olive oil together in a large frying pan until the butter stops sizzling, add the fish and pan fry for 3-5 minutes on each side or until the fish is cooked; it will look opaque and be firm to the touch and golden brown. (For a lighter option, brush the halibut with a little olive oil, season and grill for 2-3 minutes on each side.)
Arrange the fish on a large platter and spoon the dressing over the top to serve.
Roll the halibut steaks in seasoned flour. Heat the butter and olive oil together in a large frying pan until the butter stops sizzling, add the fish and pan fry for 3-5 minutes on each side or until the fish is cooked; it will look opaque and be firm to the touch and golden brown. (For a lighter option, brush the halibut with a little olive oil, season and grill for 2-3 minutes on each side.)
Arrange the fish on a large platter and spoon the dressing over the top to serve.
