Pan-Seared Halibut

Ingredients

• 200 g red bell pepper (1 red bell pepper)
• 1 ripe tomato
• 1 large red peppercorn pepper
• 50 g walnut kernels
• 1 slice whole-grain wheat toast
• 1 Lime
• 3 tbsp tomato paste
• 5 tbsp olive oil
• Salt
• Pepper
• 100 g green olives (with pit)
• 100 g Onions (2 onions)
• 500 g zucchini (2 zucchinis)
• 5 sprigs parsley
• 640 g halibut fillet (about 160 g each)
• a little flour

Instructions

1. 1.

   Place the bell pepper on a baking sheet and roast in a preheated oven at 225 °C (convection 200 °C, gas: level 3‑4), turning several times for 20 minutes.

2. 2.

   After 5 minutes add the tomato and peppercorn pepper.

3. 3.

   Remove the peppers and tomato from the oven, cover with a damp cloth to cool, then peel. Quarter the tomato, remove the stem end and seed it. Quarter the bell pepper and deseed it as well.

4. 4.

   Halve the peppercorn pepper lengthwise and remove its seeds.

5. 5.

   Toast the walnuts in a dry pan. Drain the toast bread and cut into small cubes. Squeeze the lime juice.

6. 6.

   Blend the peppers, tomato, peppercorn pepper together with the toast, walnuts, tomato paste and 2 tbsp lime juice using an immersion blender; gradually add 3 tbsp olive oil while blending, seasoning with salt and pepper. (Can be prepared a day ahead and stored in the refrigerator; bring to room temperature before serving.)

7. 7.

   Slice the olives from their pits. Peel the onions and cut into thin rings.

8. 8.

   Wash the zucchini, dry it, and dice into 5 mm cubes. Wash the parsley, shake off excess water, pluck the leaves and roughly chop.

9. 9.

   Rinse the halibut fillets, pat dry, and season with salt and pepper. Coat the fish in flour, tapping off any excess. Heat 1 tbsp oil in a non-stick pan over medium heat; sear each side of the fillet for 3‑4 minutes.

10. 10.

    Add the remaining oil to a large hot pan and sauté the zucchini cubes over high heat while stirring until crisp.

11. 11.

    After 2 minutes reduce the heat, add the onions and cook for 4 more minutes, tossing frequently. Add the olives and parsley, season with pepper and a pinch of salt, and optionally drizzle a little olive brine. Plate the fish, vegetables, and paprika sauce on a dish and garnish with parsley as desired.