Halibut Fillet with Artichokes
Halibut fillet with artichokes is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 artichokes
- 2 untreated lemons
- Salt
- 600 g halibut (ready to cook, skin removed)
- pepper (ground)
- olive oil
- 2 tbsp capers (canned)
- 50 g butter
Instructions
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1.
Clean and wash the artichokes; trim the top third of each, remove outer tough leaves, cut off the stem and lower hard base, and discard any stringy parts. Juice one lemon and drizzle the artichokes with a little lemon juice to prevent browning. Cook in salted water for about 10 minutes until tender. Drain, let cool slightly, then slice lengthwise into wedges.
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2.
Wash the fish, pat dry, season with salt and pepper, and sear in a hot pan with oil until golden brown on all sides. Reduce heat and finish cooking through.
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3.
In another pan, heat a little oil and sauté the artichoke bottoms while stirring. Slice the remaining lemon into rounds and add capers; season with salt and pepper. Plate the fish on warmed dishes, top with the sautéed artichokes, drizzle melted butter over the fish, and serve immediately.
