Golden Herb-Crusted Halibut with Silky Pea Purée and Warm Grape Shallot Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the halibut fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/4 tsp) black pepper.

2. 2

   2. In a small bowl, combine the gluten-free panko, parsley, chives, lemon zest, 15 ml (1 tbsp) olive oil, Dijon mustard, 1 g (1/4 tsp) black pepper, and a pinch of salt until the mixture is lightly moistened and crumbly.

3. 3

   3. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the halibut fillets for 2 minutes on the first side until lightly golden. Remove the skillet from the heat, carefully turn the fillets, and press the herb mixture onto the top of each one.

4. 4

   4. Transfer the skillet to the oven and roast the halibut for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through and flakes gently in the center.

5. 5

   5. Meanwhile, place the peas in a small saucepan with the hot vegetable broth and cook for 3 minutes over medium heat. Add 15 g (1 tbsp) butter, 15 ml (1 tbsp) olive oil, and 1 g (1/4 tsp) salt. Blend until smooth and silky; if needed, add an extra spoonful of hot broth. Keep warm.

6. 6

   6. In another small skillet, melt 15 g (1 tbsp) butter over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the red grapes and sauté for 2 minutes more.

7. 7

   7. Add the dry white wine and white wine vinegar to the skillet with the shallot and grapes. Cook for 2 to 3 minutes over medium heat until slightly reduced and glossy. Season with the remaining salt and pepper.

8. 8

   8. To serve, spread the pea purée onto the plates, place a golden halibut fillet on top, and finish with the warm grape shallot vinaigrette. Serve immediately.