Seared Halibut with White Bean Ragout
If you are looking for that perfect Valentine's Day meal, look no further. This seared halibut with white bean ragout is the perfect thing to impress the person you love. And, it seems much more complicated and like much more work than it actually is. You can't beat that.
Servings 2 servings
Ingredients
Roasted Carrots
- 2 med. carrots
- 2-3 sprigs thyme
- 1 tablespoon olive oil
- pinch of salt
- pinch of pepper
White Bean Ragout
- 400 ml can white beans drained and rinsed
- ½ cup minced onion
- 1 tablespoon minced garlic
- ½ cup white wine
- 2-3 sprigs Thyme
- 1 tablespoon olive oil
- 2 cups baby spinach or two big handfuls
- pinch of salt
- pinch of pepper
- The juice of half a lemon
- 1 cup water
Green Sauce
- 1 cup parsely
- ¼ cup sage leaves
- ¼ cup sliced almonds
- ½ cup olive oil
- the juice of half a lemon
- 1 teaspoon kosher salt
Seared Halibut
- 2 Halibut Fillets (140-170 g each)
- 1 teaspoon olive oil
- pinch of salt
- pinch of pepper
Instructions
Roasted Carrots
- Peel the carrots and cut the tops off.
- Cut the carrots on a 45° angle about an inch thick, rolling forward a ¼ turn after every cut.
- Toss the carrots with olive oil, salt, pepper and thyme, spread out in a roasting pan and cook for 35 minutes on 400°f, turning half way through.
White Bean Ragout
- Heat a medium pot over medium heat. Add in the olive oil and onion and cook for 3 minutes or until the onion is tender. Add the garlic and cook for 1 more minute.
- Add the white wine and thyme to the pot and cook until the wine has almost all evaporated.
- Add enough water into the pot to just come up to the top of the beans. Season with salt and pepper, bring to a boil, turn the heat down to medium-low and simmer for ten minutes.
- Use a potato masher to mash about half the beans, then add in the spinach. Turn the heat up to medium-high, and cook stirring, until the beans are thick enough to stand up on a spoon, about 6 minutes. Add the lemon juice to the beans, taste and adjust the seasoning with salt and pepper as needed.
Green Sauce
- Put the herbs, almonds, olive oil, and salt in a blender and blitz. Stir in the lemon juice and adjust the seasoning with salt and pepper as needed.
Halibut
- Heat a medium non-stick skillet over medium-high heat. Add the olive oil into the pan. Season the halibut and add it into the pan.
- Cook the halibut for about 3 minutes or until golden brown. Flip the halibut, cook for 1 more minute, then put it in the oven at 400°f for 5 to 8 minutes or until cooked through. The fish should be firm in the middle but not springy.
- Plate the beans on two round plates. Top with the carrots, then the fish. Top the fish with the sauce and serve.