Mediterranean Pistachio-Crusted Halibut
with Roasted Fennel & Lemon-Tomato Couscous
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Some of the best meals are as fun to cook together as they are to eat together. This recipe is made for those moments: from encrusting halibut in a golden mixture of pistachios and panko to biting into wedges of fennel perfectly roasted to soft and sweet.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 1 Lemon
- 1 Garlic clove
- 1 Fennel bulb
- 280g Cherry tomatoes
- 25g Chopped pistachios
- 30g Panko
- 165g Multicoloured pearl couscous
- 30ml Mayonnaise
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs • Halibut • Pistachios • Sulphites • Wheat
You will need:
Aluminum foil
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
33 g
33 g
Saturated Fat
4 g
4 g
Sodium
470 mg
470 mg
Total Carb
100 g
100 g
Sugars
14 g
14 g
Protein
59 g
59 g
Fibre
13 g
13 g
Preparation
Start the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until beginning to soften.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping.
Mise en place
- Meanwhile, mince the garlic.
- In a medium bowl, combine the tomatoes, ½ the remaining spices, ½ the garlic, a drizzle of oil and S&P.
- Zest and quarter the lemon.
- Finely chop the pistachios.
Prepare the halibut
- Pat the halibut dry; season with the remaining spices and S&P.
- In a small bowl, combine the panko, pistachios, remaining garlic, a drizzle of oil and S&P.
- Working one at a time, brush one side of the halibut with the mayo, then coat in the panko-pistachio mixture (pressing to adhere).
Finish the vegetables & roast the halibut
- When the fennel is beginning to soften, flip and add the halibut and tomatoes.
- Roast, 6 to 8 min., until the vegetables are tender and the halibut* is cooked through.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Finish & serve
- To the pot of couscous, add the tomatoes, lemon zest and S&P; stir well.
- Divide the couscous, fennel and halibut between your plates.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
