I posted a photo of this on my Instagram a few weeks back and one person said ‘I’m not gonna lie, I thought this was a sock’.
I mean… Owch.
Little bit harsh considering that is actually a melt in the mouth fillet of wild halibut, topped with a crunchy pine nut herb crust and served with a tray of flavoursome roasted veg. It does, I can confirm, not taste of striped cotton. Or feet. Promise!
So now that we have cleared that one up – let’s get down to the beautiful art that is one pan cooking…
This is the kind of dish that you can make up on a week night and have the rest for leftovers the next day. It’s the kind that you know that you can always rely on – knowing that the little time and effort you need to put in will result in a down right delicious meal that will have your taste buds hosting a ‘THANK YOU!’ party of their own, whilst showing your body how good food can make you feel, too.
Recently I’ve been experimenting with different kinds of protein after realising I had been stuck in a regular switch between the same chicken and salmon, salmon and chicken rotation. Hell, it just took a quick flick through my Instagram to see that it really was time to get creative and breathe some new life in to my every day recipes. You know, when you’re already somewhat restricted on what you can and can’t eat – you gotta make sure that you keep things fresh if you want to avoid the ol’ foodie rut!
Tip #1: VARIETY. IS. EVERYTHING.
So with that, I headed right down to the fishmongers and treated myself a big ass fillet of the most insane wild halibut – which is a lean white fish that just screams sophistication on a plate. If you’ve not tried it before, think of it as the sexier sister to the cod. It is chunky and meaty, but still so tender! And that crunchy crust to top it off? Well, it just makes it. I know it sounds a little fancy shmancy – but all you realy have to do is grind up a few pine nuts, herbs and seasoning and BANG! You got yourself one hell of a meal right there. The leftovers the next day are also outrageously good; you’ll no doubt be in tupperware heaven and the envy of all your colleagues whilst you’re tucking in to halibut for lunch as opposed to the usual Pret avocado sandwich. #SmugAF
The whole thing is a case of chopping up the veg, giving them the right amount of seasoning and letting the oven do the rest of the work. All you have to think about is getting the fish in for the last 25 minutes of the roasting – in which time you can get your salad prepped and your table laid out all nice and spesh for you. Yes! Laying out the table is a thing I do now: Instead of crashing on the sofa with a bowl (like I did for pretty much the whole of winter), I now like to make a point of sitting down at the table so I can really savour every mouthful. It makes me appreciate my food so much more and means I actually chew my food properly. Better chewing = better digestion. Better digestion = better Sophie. YAAAAS!
I hope you like this guys. I will say that halibut is a slightly more pricey fish, so feel free to switch it for a cod or haddock loin, which would work equally as well. Now get your roasting tray out and let’s crack on with it, shall we?
- 1 leek
- 1 courgette
- 4 carrots
- 4 cloves garlic
- 1 sprig rosemary
- 1 red onion
- 1 cup sprouts, chopped
- olive, coconut or avocado oil
- salt and pepper
- 1 large fillet wild halibut (or 2 fillets cod/haddock)
- 25g pine nuts
- 2 tablespoons chopped herbs (parsley, basil)
- 1 lemon
- Green salad, to serve
- Preheat the oven to 180 degrees. Place all the chopped veg on a lined baking tray, drizzle with the oil and season with salt, pepper and rosemary. Cook in the oven for around 40 minutes, until all tender.
- In a small bowl, crush the pine nuts with the herbs, lemon, salt and pepper. 25 minutes before the veg are done, spread evenly on the halibut and place in the oven on top of the veg to cook.
- Serve up with a fresh green salad (I like rocket and avocado!) and SAVOUR that deliciousness!