Halibut in Lemon Broth

Ingredients

• 600 g halibut fillet (4 halibut fillets)
• 2 Garlic cloves
• 1 tbsp Sunflower oil
• 4 peppercorns
• 0.5 tsp Coriander seeds
• 0.5 tsp Fennel seeds
• 1 small dried chili pepper
• 4 sprigs thyme
• 1 Organic lemon
• 300 ml fish stock (glass bottle)
• Salt
• 2 stalks Parsley

Instructions

1. 1.

   Rinse halibut fillets under cold water and pat dry.

2. 2.

   For the broth, peel and finely chop garlic. Heat oil in a pot. Sauté garlic over medium heat until translucent about 2 minutes.

3. 3.

   Crush peppercorns, coriander seeds, fennel seeds, and chili pepper in a mortar. Wash thyme and pat dry. Wash lemon, pat dry, and slice. Add all to the garlic, pour in fish stock, season with salt, and bring to a boil.

4. 4.

   Place fish fillets in the hot broth, cover, and simmer over low heat for 10–15 minutes. Meanwhile wash parsley, pat dry, and break off leaves.

5. 5.

   Serve halibut fillets with broth in four deep bowls and garnish with parsley.